Go Back
Pistachio rose water cookies are flaky, buttery, and not-too-sweet!

Pistachio Rose Water Cookies

The subtle aroma of rose water with the crunch and flavor of pistachios add an exotic twist to tender and buttery cookies.
Course Cookies
Cuisine Middle Eastern inspired
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes


  • 1 1/2 cups all purpose flour
  • 3 Tbsp . granulated sugar
  • 1 tsp . baking powder
  • 1/4 tsp . salt
  • 1/2 cup butter cut into pieces, 1 stick
  • 1/2 cup whipping cream
  • 1/2 cup pistachios
  • 1 tsp . rose water
  • 1/3 cup packed brown sugar
  • 1 large egg yolk
  • powdered sugar for garnish confectioners' sugar


  • Mix the flour, granulated sugar, baking powder, and salt in a bowl. Mix in the pieces of butter until the mixture is crumbly. This process is called "sanding".
  • Add the whipping cream and mix to form a dough.
  • Wrap the dough in plastic wrap and refrigerate for 1 hour or up to overnight.
  • Heat oven to 350 degrees.
  • Mix the pistachios and brown sugar in a food processor to finely chop. Add the egg yolk and rose water until it becomes a paste. Set the filling aside.
  • On a floured surface, roll out the chilled dough into a 12"x10" rectangle. Spread the filling over the surface of the dough.
  • Roll the dough into a log, using a bench scraper or metal spatula to lift the dough from the surface so it doesn't tear.
  • Cut on a diagonal line into 3/4-inch slices cut side down and place on a parchment-lined sheet pan, about 1 1/2 inches apart.
  • Bake the cookies until they are firm to the touch, about 14-15 minutes. Transfer to a wire rack and let cool. Dust with powdered sugar while they are still warm.
  • Store in a covered plastic container for 3-5 days.
  • Makes about 16 cookies