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Persian Love Cookies

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
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Prep Time 15 mins
Cook Time 17 mins
Chill 1 hr
Course Dessert
Servings 22 -24 cookies

Ingredients
  

  • 1 cup (226g) unsalted butter, room temperature
  • 1/2 cup (60g) confectioner's sugar
  • zest of 1 lemon
  • ¼ - ½ teaspoon rose water See notes above.
  • 1/2 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 1/4 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.
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