Persian Love Cookies
A buttery and tender shortbread cookie made with lemon zest, cardamom, rose water and pistachios, dipped in white chocolate and topped with edible dried rose petals and chopped pistachios
Servings 22 -24 cookies
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- ½ cup confectioner's sugar
- zest of 1 lemon
- ¼-½ teaspoon rose water See notes above.
- ½ teaspoon pure vanilla extract
- 2 ¼ cup (306g) all purpose flour
- ¼ teaspoon fine sea salt
- ½ teaspoon cardamom
- ½ cup (57g) chopped pistachios
- 1 cup (170g) white chocolate chips or wafers
- Chopped pistachios, for sprinkling
- Dried rose petals, for sprinkling
Instructions
- In the bowl of a stand mixer, combine the softened butter, lemon zest, and confectioners sugar and beat together on medium speed until creamy and combined.
- Beat in the vanilla and rose water.
- Reduce the mixer speed to low. Add the flour, salt, cardamom and pistachios and beat just until combined.
- Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place in the refrigerator to chill for 30 minutes.
- Dust your work surface with flour. Roll out your cookie dough to about ¼ inch thick. Cut out the desired shapes and place on a parchment paper lined cookie sheets, leaving about 2 inches in between the cookies.
- Place the cooking sheets into the refrigerator to chill for 30-45 minutes.
- Preheat the oven to 350F while the cookies are chilling.
- Once the cookies are properly chilled, bake for 15-20 minutes or until the edges of the cookies start to turn a light golden brown.
- Let cool completely on the cookie sheets or on a cooling rack.
- Place the white chocolate into a microwave safe bowl.
- Melt the chocolate in 30 second increments in the microwave until the chocolate has melted.
- Dip the cookies into the white chocolate.
- Before the chocolate is set, sprinkle with chopped pistachios and top with edible rose petals. Let the chocolate dry, then serve.