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.

Pistachio and Rosewater Cookies (Nan-e Nokhodchi)

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

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Add the rosewater and mix until well combined.
  4. Sift in the flour and gently fold it into the butter mixture until a soft dough forms.
  5. Gently fold in the chopped pistachios.
  6. Roll the dough into small balls and place them on the prepared baking sheet.
  7. Flatten each ball slightly with the back of a fork to create a crisscross pattern.
  8. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
  9. 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