Pistachio Rosewater Cookies

• Vegetarian

• Baking & Spices

  • 1 3/4 cups Flour
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pistachios

• Dairy

  • 1 1/2 sticks Butter, unsalted

• Liquids

  • 1 1/2 tbsp Rosewater
  • 1 tbsp Water

Found on ethnicspoon.com

Description

Ingredients

• 1¾ cups flour
• ½ cup powdered sugar
• ½ tsp. salt
• 1½ sticks of unsalted butter (cut in cubes)
• 2 tsp. vanilla extract
• 1½ Tbsp. rosewater
• 1 Tbsp. water
• ½ cup pistachios

Directions

• In a food processor place flour, pistachios, powdered sugar and salt. Pulse a few times until well blended.
• Add the rest of the ingredients. Blend until the mixture begins to form a ball.
• Remove from food processor and place on a lightly floured surface. Bring together into a large ball.
• Cut ball into two equal parts.
• Roll out each part into a 9 log. Wrap with plastic wrap and place in the refrigerator for about 3 hours.
• Preheat oven to 325.
• Cut cookies into ½ inch circles and bake approximately 12-15 minutes or until they appear golden brown on the edge.
• Sprinkle with powdered sugar after cool.