-Your Daily Cookie-
© 07/14/08
By Dahni

 

 

 

 

 

 Pistachio-Rosewater -Certified Organic

    Good day, here is your cookie for today. It’s really a cookie. OK, it’s another real cookie recipe.

 Pistachio, Rosewater and Lime Cookies

(with Marmalade Centers)

 Ingredients 

  •  1¼ cups sugar
  •  ½ cup canola oil
  •  3 Tbsp. rice or soy milk
  •  1 Tbsp. rosewater
  •  2 tsp. vanilla extract
  •  1 Tbsp. fresh lime juice
  •  1 tsp. finely grated lime zest
  •  ¼ cup cornstarch
  •  1¾ cups all-purpose flour
  •  1 tsp. baking powder
  •  ½ tsp. salt
  •  ¼ tsp. ground cardamom
  •  ½ cup shelled pistachios (or almonds), coarsely chopped

  Steps  

  •  Preheat the oven to 350 degrees.
  •  Lightly grease two cookie sheets with vegan shortening or margarine.
  •  In a mixing bowl, whisk together the sugar, oil, rice or soy milk, rosewater, vanilla, lime juice, and zest.
  •  Add the cornstarch and whisk until dissolved.
  •  Add the flour, baking powder, salt, and cardamom. Mix well.
  •  Roll the dough into balls about 2 teaspoons in size (a bit smaller than a walnut).
  •  Either double the recipe or using fancy cookie cutters, cut shapes into the centers of half of the dough balls. These will be your tops to these sandwich cookies. Take the cutout scraps and roll into additional balls. You should have equal numbers of tops and bottoms.
  •  Dip the tops of all cookies into the chopped pistachios. Press down with two fingers; the dough will flatten a bit and the pistachios will collect on the bottom.
  •  Place the cookies, nut side up, about 2 inches apart on the baking sheets. You should be able to fit 16 on a standard baking sheet.
  •  Bake for 13 minutes; they will be soft but will firm up as they cool.
  •  Remove from the oven and let cool on the cookie sheets for about 5 minutes.
  •  Transfer to a cooling rack and cool completely before serving.
  •  Prior to serving, place your favorite marmalades or jams onto the cookies without cutouts. Place the cookies with the cutout design on top.

  Notes:

    The easiest way to chop the pistachios or almonds is by pulsing them in a food processor several times.

 Total Time 35 minutes Yield 32 cookies

      Your cookie for this day, Pistachio-Rosewater. Enjoy.

    Tomorrow’s cookie – ‘The Right Foundation’  – for the Ladies and the Gentlemen which love them.

 

 Baking cookies just for You,

 Dahni the cookie man

 

 

 

 

 

Dip Dunk or Don’t