Description
Pistachio-infused rose sugar delights combine Middle Eastern elegance with sweet sophistication. Delicate pastries blend nutty pistachios and fragrant rose essence for an irresistible experience you’ll savor with each delectable bite.
Ingredients
Scale
- 2 sticks (226 grams/8 oz) butter, softened
- 1 cup (200 grams/7 oz) granulated sugar
- 3 cups (360 grams/12.7 oz) all-purpose flour
- 1 egg
- 12 oz (340 grams) white chocolate, finely chopped
- ½ cup (60 grams/2.1 oz) pistachios, finely chopped
- ¾ tsp (3.75 grams) baking powder
- ¼ tsp (1.5 grams) kosher salt
- 1 tbsp (15 milliliters/0.5 fl oz) rose water
- ¼ cup (10 grams) dried rose petals
- Powdered sugar (for rolling)
Instructions
- Prepare Dry Foundation: Sift flour, baking powder, and salt into a mixing bowl, creating a uniform dry base with consistent texture.
- Cream Butter Mixture: Whip butter and granulated sugar in a stand mixer until light, fluffy, and dramatically increased in volume, achieving a cloud-like consistency.
- Integrate Wet Ingredients: Blend egg and rose water into the creamed mixture, ensuring a smooth, homogeneous emulsion that captures delicate floral nuances.
- Form Dough: Gradually fold dry ingredients into the wet mixture, kneading until a cohesive, pliable dough forms without overworking the delicate blend.
- Chill Dough: Divide dough into two equal discs, wrap securely in plastic, and refrigerate for two hours to develop flavor and enhance texture.
- Preheat and Prepare: Heat oven to 375°F and line baking sheets with parchment paper, creating an optimal baking environment.
- Shape Cookies: Roll chilled dough on powdered sugar-dusted surface to quarter-inch thickness, cutting into elegant shapes with precision cookie cutters.
- Bake to Perfection: Arrange cookies on prepared baking sheets, bake for 8 minutes, rotating midway to ensure even golden-brown edges and consistent coloration.
- Cool and Rest: Transfer cookies to wire rack, allowing five minutes of initial cooling on baking sheet before complete air-cooling.
- Decorate and Finish: Melt white chocolate using double boiler, dip cooled cookies, then immediately garnish with crushed pistachios and delicate rose petals.
- Set Decoration: Allow chocolate coating to solidify completely, creating a glossy, professional finish that showcases the intricate design.
Notes
- Precision in Sifting: Thoroughly sift dry ingredients to prevent lumps and ensure a smooth, uniform texture in your cookies.
- Butter Temperature Matters: Use room temperature butter for optimal creaming, creating a light and fluffy base that guarantees tender cookies.
- Chill for Success: Refrigerating the dough for two hours helps prevent spreading and maintains the cookies’ delicate shape during baking.
- Chocolate Coating Technique: Melt white chocolate carefully using a double boiler to avoid burning, ensuring a smooth and glossy finish for your cookies.
- Prep Time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 13
- Calories: 250
- Sugar: 16 g
- Sodium: 35 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg