Honey Rose Pistachio (Print Version)
# Ingredients:
→ For Dusting with Rose Sugar
01 -
⅓ cup sugar, fine granules
02 -
¼ cup edible dried rose petals
→ For Pistachio Mixture
03 -
2 tablespoons melted, unsalted butter
04 -
1 tablespoon of sticky honey
05 -
¾ cup of pistachios, no shells
06 -
¼ cup packed light brown sugar
07 -
2 teaspoons ground cinnamon
08 -
1 tablespoon of cornstarch
→ For Cookie Base
09 -
3 egg yolks, at room temperature
10 -
½ teaspoon kosher salt
11 -
▪️ ½ teaspoon baking soda
12 -
½ teaspoon classic baking powder
13 -
2 cups all-purpose flour
14 -
2 teaspoons vanilla extract/paste
15 -
¼ cup white sugar
16 -
½ cup light brown sugar
17 -
½ cup butter, softened
# Instructions:
01 -
Buzz the rose petals and 1 tbsp of sugar into a powder using a small blender or grinder. Stir this rose powder into the rest of the sugar and set it aside.
02 -
Grind pistachios finely in your food processor. In a bowl, combine ground nuts, cinnamon, cornstarch, and the brown sugar. Add honey into the hot melted butter and stir, then pour into the nut mixture and mix until everything sticks together.
03 -
Using a stand mixer or a hand mixer, cream the softened butter with the brown and white sugar for about 5 minutes on medium until the mix looks pale and fluffy.
04 -
Scrape the mixing bowl's edges, toss in the yolks, and drizzle in the vanilla. Beat until smooth and blended.
05 -
Dump in the salt, flour, baking soda, and powder. Stir on low speed just until it comes together. If it looks sandy, grab a spatula and press the dough together gently to make it smooth.
06 -
Heat your oven to 350°F (175°C) and cover two cookie trays with parchment paper.
07 -
Scoop 3 tbsp of dough for each cookie and plop on the tray (6 per tray). Flatten one scoop, place 1 tbsp of pistachio mixture on top, and fold the dough over, rolling it into a neat ball.
08 -
Toss each filled ball into the rosey sugar mixture, ensuring they're coated. Place them back on the baking sheet, leaving space for six per sheet.
09 -
Gently press each ball until it's about 1cm thick using your palm or a smooth cup base.
10 -
Bake one batch at a time for 8–10 minutes, keeping the edges firm while the centers stay a bit soft.
11 -
Right out of the oven, circle the edges with a spatula or round cutter to fix their shape. Dust with more rose sugar while warm. Let 'em cool fully on the tray.
# Notes:
01 -
These cookies bring together sweet pistachios, honey, and spices with an easy sugar cookie vibe.
02 -
Store airtight at room temperature. They'll stay softer day by day thanks to the filling for up to 4–5 days.