Pistachio and Rosewater Cookies (Nan-e Nokhodchi)
Nan-e Nokhodchi, also known as Pistachio and Rosewater Cookies, are a delightful treat from Caspian cuisine. These delicate, crumbly cookies are flavored with the subtle essence of rosewater and studded with pistachios, making them a perfect accompaniment to a cup of tea or coffee.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup shelled pistachios, chopped
- 1 tablespoon rosewater
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the rosewater and mix until well combined.
- Sift in the flour and gently fold it into the butter mixture until a soft dough forms.
- Gently fold in the chopped pistachios.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Flatten each ball slightly with the back of a fork to create a crisscross pattern.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Fat
- 6g
- Protein
- 2g
Supplies
Mixing bowl Baking sheet Parchment paper Wire rack
Tools
Oven Mixing spoon Fork
Serving suggestions
Serve these Nan-e Nokhodchi cookies with a hot cup of Persian tea for a delightful afternoon treat.
Tips & tricks
For an extra special touch, sprinkle the cookies with a little extra powdered sugar before serving.
Cost
$8