Crisp and crumbly, these Pistachio, Cranberry, and Rosewater Cookies are lightly sweetened and have a dreamy, subtle floral note.
Please excuse my lack of recipe updates this past week. I’m moving and, thus, am finding myself busy making phone calls, scheduling appointments, and packing up. The best aspect of all the work is that I’ve been finding things that I haven’t seen in years. Old papers I wrote for my college German classes, keychains and doodads from various trips abroad, and most fun of all, old (and often embarrassing) photos. I hadn’t seen some of those pictures in over 10 years. As is truthfully said, a picture really is worth a thousand words—and sometimes, it’s also worth a thousand head shakes of shame! 😀
I made these cookies so I could have a pick-me-up during all the packing. These cookies are not soft and chewy, nor are they like a traditional butter cookie. Instead, their texture is similar to an Italian biscotti that has only been baked once; they’re crumbly, crisp on the edges, and hold up well to dunking in hot tea or coffee. They are so easy to make because you combine everything in a food processor. You can substitute orange blossom water for the rosewater for an excellent, if different, result.
- 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
- 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.
-Similarly, dried cherries or currants can be subbed for the cranberries.