Made these cookies last week for my lovely friend Lisa's birthday. They are light and delicious and don't taste like you're eating flower petals, I promise. The rose water adds a unique flavor that makes these cookies special. I found rose water at Harvest Co-op; you should be able to find it at most health food or Middle Eastern stores. Make sure you buy food grade rose water not cosmetic or they really will taste like flowers. The cookbook I got these from says "These cookies are a miracle of science, really; delicately flavored and somehow light and airy, chewy and crispy all at once." I totally agree.
Pistachio Rose Water Cookies
1 1/4 cups sugar
1/2 cup canola oil
3 tablespoons soy milk (or any type of milk)
1 tablespoon rose water
2 teaspoons pure vanilla extract
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
1/4 cup cornstarch
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup shelled pistachios, coarsely chopped
Preheat the oven to 350 degrees. Lightly grease two cookie sheets.
In a mixing bowl, whisk together the sugar, oil, milk, rose water, vanilla, lime juice and zest. Add the cornstarch and whisk until dissolved.
Add the flour, baking powder, salt and cardamom. Mix well.
Roll the dough into balls about 2 teaspoons in size (a bit smaller than a walnut) and dip the tops into the chopped pistachios. Press down with two fingers; the dough will flatten a bit and pistachios will collect on the bottom.
Place the cookies, nut side up, about 2 inches apart on the baking sheets. You should be able to fit sixteen on a standard baking sheet. Bake for 13 minutes; they will be soft but that’s okay. They will firm up as they cool.
Remove from the oven and let cool on the cookie sheets for about 5 minutes. Transfer to a cooling rack to cool completely.