Irresistible Pistachio Rosewater Easter Cookies
Delightful cookies bursting with the unique flavors of rosewater and pistachios, perfect for Easter celebrations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Unsalted butter (Softened)
- 3/4 cup Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 2 tablespoons Rosewater
- 1 cup Chopped pistachios
- 1 cup Powdered sugar (For dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the egg yolks one by one, mixing well after each addition, then add the rosewater.
- Combine the dry mixture with the wet ingredients, stirring gently.
- Fold in the chopped pistachios.
- Scoop the batter onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool on the baking sheet before transferring to a wire rack and dust with powdered sugar.
Notes
Store in an airtight container at room temperature for up to a week; can be frozen for three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg