Cookies with Pistachios and Rose Sugar
These cookies reinvent a Middle Eastern classic. They’re stuffed with pistachios and honey, and finished with a fine rose-infused sugar for a fragrant touch.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Hand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Baking sheet
- Parchment paper
- Oven
- Cooling rack
Ingredients
- ⅓ cup sugar, fine granules
- ¼ cup edible dried rose petals
- 2 tablespoons melted, unsalted butter
- 1 tablespoon of sticky honey
- ¾ cup of pistachios, no shells
- ¼ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon of cornstarch
- 3 egg yolks, at room temperature
- ½ teaspoon kosher salt
- ▪️ ½ teaspoon baking soda
- ½ teaspoon classic baking powder
- 2 cups all-purpose flour
- 2 teaspoons vanilla extract/paste
- ¼ cup white sugar
- ½ cup light brown sugar
- ½ cup butter, softened
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