Persian Love Spell Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup almond flour
03 -
1/2 tsp baking soda
04 -
1/2 tsp salt
05 -
1 tsp cardamom
06 -
1/2 tsp nutmeg
07 -
5 1/2 Tablespoons cold unsalted butter
08 -
5 1/2 Tablespoons vegetable shortening
09 -
1/2 cup white sugar
10 -
1/4 cup brown sugar
11 -
1 large egg
12 -
1 teaspoon rose water
13 -
1/4 tsp vanilla extract
→ Mix-ins
14 -
1/3 cup dried rose petals (edible)
15 -
1 cup pistachios
→ Glaze
16 -
2 Tablespoons pomegranate juice
17 -
2 Tablespoons milk
18 -
1 cup powder sugar
19 -
Pink food dye (optional)
# Instructions:
01 -
Preheat oven to 350°F. Line cookie sheet with parchment. Whisk together flours, baking soda, salt, and spices.
02 -
Mix cold butter, shortening, and sugars for 30 seconds. Add dry ingredients, egg, vanilla, and rose water. Mix 30 seconds until dough forms.
03 -
Fold in rose petals and chopped pistachios with wooden spoon.
04 -
Scoop dough (2 Tablespoons), roll in pistachios. Bake 14-16 minutes until middle looks soft. Cool completely on tray.
05 -
Mix glaze ingredients, drizzle on cooled cookies. Top with extra rose petals and pistachios.
# Notes:
01 -
Use only edible rose petals
02 -
Don't overmix dough
03 -
Center should look underbaked
04 -
Inspired by Persian love cake