Pistachio & rose cookies

Pistachio & rose cookies

Pistachio & rose cookies recipe

It’s been a while since I last made some cookies so why not take a basic cookie dough and camp it up with some rose petals? I know, I know it’s all very girly. I had to restrain myself from using ribbon and twine. Just kidding, and no offence to those that do.

What we have are some classic Persian flavours. Rose water, dried rose petals and pistachio. Come to think of it I could have put in some ground cardamom for another level of aroma. Half a teaspoon would have done it.

The beauty with regular cookie dough is that you can prepare it, roll it and freeze it for future use. That’s exactly what I did here. I halved the dough and just cooked one half. The rest went into the freezer. You can easily slice the frozen dough and bake it straight away.

Pistachio & rose cookies recipe

Pistachio & rose cookies recipe

pistachio & rose cookies

makes 60


  • 250 g unsalted butter, softened
  • ¾ cup vanilla caster sugar
  • 1 egg
  • 2 tsp rose water
  • 2½ cups plain flour
  • 70 g ground pistachio’s, plus extra to garnish
  • 3 tbsp dried rose petals, plus extra to garnish


Beat the butter and sugar together until light and creamy. Add the egg and rosewater and continue beating until incorporated.

Using a wooden spoon, add the flour, pistachio’s and rose petals. Stir until a soft dough forms. Divide the dough in two and roll both into 18 cm logs. Wrap in plastic and refrigerate for 45 minutes, or until firm.

Preheat the oven to 180°C.

Take one half of the rolled dough from the fridge, remove the plastic and slice 4 mm rounds. Place each round onto a lined baking sheet and bake for 20 minutes, or until the edges are slightly golden. Cool on a wire rack. To serve, sprinkle a little more rose petals and ground pistachio’s over the cookies.

You can cut and bake the other half of the dough or you can put it in the freezer for another day.

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