The Magical Ingredients for a Wholesome Life From the Heart of my Home: Pistachio Rose Cookies

This is a simple cookie packed with flavors. Pistachios add to the crunch, rose essence and dried rose petals impart amazing aroma and flavor to the cookies. These eggless cookies are amazing to share with friends and families, especially around the holidays.

The addition of rose essence and edible dried rose petals takes this cookie to next level. The rose essence and dried rose petals can be found in Indian or Middle Eastern groceries. The damask rose is the edible one. I have a couple of these and I collect and dry these petals for use in many recipes. I love the aroma and flavor of this rose. The fragrance can enchant you!:-)

The rose petals and rose essence are used in this delicious Rose Cake. Rose essence adds the magic touch to Eggless Rose Madeleines and Eggless Pistachio, Rose, and Tutty-fruity Bundt Cake. Rose syrup can also be used in many recipes like in this Rosemalai and Kid Friendly Deathly Dracula Drink. Rose water is a good substitue if you can't find rose essence, the essence being more concentrated in flavor. But adds to the amazing aroma and flavor like in Qatari Balaleet. Replacing with vanilla may not give profound rose flavor, but do not replace the dried rose petals.

This cookie doesn't spread much while baking. For more spreading one, add four to five tablespoons of butter. The result is amazing. I tried to reduce the butter, and this measurement in the recipe works for amazing result without much compromise on flavors. I have had buttery, crunchy, pista cookies in my childhood (Good Day cookies) and Karachi cookies with rose and nuts are my favorites. This cookie reminds a little of both the flavors.

We are on our third day sharing cookie recipes for #Christmascookiesweek. Pistachio is great and delicious nut and along with rose, it is simply amazing. I am sharing the cookie with these two flavors. Ellen of Family Around the Table is hosting this week long event. I have already shared Santa Hat Red Velvet Mini Cookie Cups and Hot Cocoa Cookies for the event. We are sharing over 70 cookies right in time to plan the holiday cookie treats, cookie trays, and cookie exchange parties. These cookies are amazing edible gifts too.

Ingredients

Makes 22 -24 cookies

All-purpose flour - 1 and 1/2 cup

Butter - 1/2 cup or 1 stick

Baking soda - 1/2 tsp

Brown sugar - 1 cup, packed

Salt - 1/4 tsp

Milk - 1/4 cup

Flax seed powder - 1 tbsp

Pistachios - 1/2 cup

Rose essence - 1/4 tsp

Rose petals - 1/3 cup, dried

Method

Preheat the oven to 350 degreesF. Add milk to flaxseed powder and set aside to gel. Add the flour, salt, baking soda to a bowl, mix, and set aside.

In a spice grnder pulse the pistachios to a coarse meal. Set aside.

Cream the butter, brown sugar, flaxed egg, and rose essence.

Slowly add the dry ingredients to make a dough.

Add the pistachio meal and dried rose petal, and fold.

With a cookie scooper, take a tablespoon of dough and place it on a silicone lined baking sheet. Add a couple of pistachio pieces on top and slightly flatten the dough.