Crisp and crumbly, these Pistachio, Cranberry, and Rosewater Cookies are lightly sweetened and have a dreamy, subtle floral note.
Ingredients
1 Tablespoon ground flax seeds combined with 3 Tablespoons water
½ cup sugar
2 cups all purpose flour
¾ teaspoon baking powder
¼ teaspoon sea salt
6 Tablespoons coconut oil, vegan butter, or any neutral oil
3 Tablespoons rosewater
1 teaspoon pure vanilla extract
½ cup chopped pistachios
¼ cup dried cranberries
Instructions
Preheat oven to 325°. Make a flax 'egg' by combining the ground flax with the water in a small bowl. Set aside.
Put the sugar in a food processor and pulse a few times. Add the flour, baking powder, salt, and vegan butter/oil and process until the mixture looks like wet sand, around 30 seconds. Then add the flax 'egg', rosewater, and vanilla and pulse until the dough comes together into a ball. If it's too dry, add some more water, one Tablespoon at a time.
Remove the ball of dough into a bowl and add the pistachios and cranberries to it. Gently combine them into the dough with your hands until just incorporated. Pinch off small balls of dough (about 1 Tablespoon's worth) and place them evenly spaced on a parchment-lined baking sheet. Use the bottom of a drinking glass to press the balls of dough into discs about ¼ inch thick. Bake in the oven for 38-40 minutes. The cookies will be golden on the bottom and on the edges. Remove from the oven and transfer to a wire rack to cool.
Notes
-Use orange blossom water if you don't have or don't like rosewater. The result is excellent, just use 2 Tablespoons instead of 3 and replace that last Tablespoon with water.
-Similarly, dried cherries or currants can be subbed for the cranberries.
Recipe by Lands & Flavors at https://www.landsandflavors.com/pistachio-cranberry-and-rosewater-cookies/