Description
These Rosewater Cookies are fragrant and delicate, perfect for tea time or as a sweet treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon rosewater
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pistachios (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar until smooth.
- Add the rosewater and vanilla extract, mixing well.
- Gradually add in the flour and salt, mixing until combined.
- Fold in the chopped pistachios, if using.
- Form the dough into small balls and place them on a baking sheet.
- Flatten each ball slightly with your hand.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let them cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Adjust the amount of rosewater to taste.
- For a more pronounced flavor, let the dough chill for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Rosewater Cookie, Middle Eastern Dessert, Tea Time Treat