Description
Embark on a culinary adventure with the Pistachio Infused Rose Sugar Delights—a sophisticated upgrade to the traditional sugar cookie. These treats combine the aromatic allure of rose water with the nutty crunch of pistachios, all adorned with a luxurious white chocolate topping. Ideal for special occasions or as a refined snack, these cookies are sure to impress with their unique flavor profile and delightful texture.
Ingredients
- 3 cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp kosher salt
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tbsp rose water
- Powdered sugar (for rolling)
- 12 oz white chocolate, finely chopped
- ½ cup pistachios, finely chopped
- ¼ cup dried rose petals
Step-by-step Directions
1. Prepare the dough
Sift the flour, baking powder, and salt together in a mixing bowl. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar until light and fluffy. Add the egg and rose water, mixing until well combined. Gradually add the dry ingredients, mixing to form a smooth dough. Divide into two discs, wrap in plastic, and refrigerate for 2 hours.
2. Preheat and prepare for baking
Preheat your oven to 375°F. On a surface dusted with powdered sugar, roll out the dough to ¼ inch thickness, using more powdered sugar as needed to prevent sticking.
3. Cut and bake
Use a cookie cutter to shape the cookies and place them on a parchment-lined baking sheet. Bake for 8 minutes, turning the baking sheet halfway through. Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Add toppings
Melt the white chocolate over a double boiler until smooth. Dip each cookie into the chocolate, then sprinkle with chopped pistachios and rose petals. Allow the chocolate to set before serving.
Servings & Preparation Time
Yields approximately 24 cookies. Preparation time is about 30 minutes, with an additional 2 hours for chilling the dough. Baking time totals 8 minutes per batch.
Tips for Storage & Reheating
- Store in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze the undecorated cookies for up to 3 months and add toppings after thawing.
- Reheat briefly in a warm oven if desired, though typically not necessary.
Conclusion
The Pistachio Infused Rose Sugar Delights offer a delightful fusion of flavors and textures that make them a standout treat. Whether looking to add a touch of elegance to your dessert table or simply seeking a new baking adventure, these cookies provide a beautiful and tasty option. Enjoy crafting these exquisite delights and watch them become a new favorite for friends and family alike.
Print
Pistachio Infused Rose Sugar Delights
- Total Time: 2 hours 38 minutes
- Yield: 24 cookies 1x
Description
Embark on a culinary adventure with the Pistachio Infused Rose Sugar Delights—a sophisticated upgrade to the traditional sugar cookie. These treats combine the aromatic allure of rose water with the nutty crunch of pistachios, all adorned with a luxurious white chocolate topping. Ideal for special occasions or as a refined snack, these cookies are sure to impress with their unique flavor profile and delightful texture.
Ingredients
- 3 cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp kosher salt
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tbsp rose water
- Powdered sugar (for rolling)
- 12 oz white chocolate, finely chopped
- ½ cup pistachios, finely chopped
- ¼ cup dried rose petals
Instructions
- Prepare the dough: Sift the flour, baking powder, and salt together in a mixing bowl. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar until light and fluffy. Add the egg and rose water, mixing until well combined. Gradually add the dry ingredients, mixing to form a smooth dough. Divide into two discs, wrap in plastic, and refrigerate for 2 hours.
- Preheat and prepare for baking: Preheat your oven to 375°F. On a surface dusted with powdered sugar, roll out the dough to ¼ inch thickness, using more powdered sugar as needed to prevent sticking.
- Cut and bake: Use a cookie cutter to shape the cookies and place them on a parchment-lined baking sheet. Bake for 8 minutes, turning the baking sheet halfway through. Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add toppings: Melt the white chocolate over a double boiler until smooth. Dip each cookie into the chocolate, then sprinkle with chopped pistachios and rose petals. Allow the chocolate to set before serving.
- Prep Time: 30 minutes