Cardamom & Rose Butter Cookies with Pistachios

Serves 2
Prep Time

10-12 mins
Total Time

40-45 minute
Difficulty Easy
Recipe by Aishwarya Subramanian Pastry Chef, Product Head

Aishwarya Subramanian is a designer and pastry chef bringing her creations to life atThe Recipe Lab.

Cardamom & Rose Butter Cookies with Pistachios

About This Dish

Soft, buttery cookies infused with floral rose water and warm cardamom, drizzled with white chocolate and topped with pistachios and edible rose petals. A fragrant treat perfect for gifting or afternoon tea.

Ingredients

  1. 112 g unsalted butter, room temperature
  2. ¼ cup  confectioner's sugar/powdered sugar
  3. Zest of 1 lemon
  4. 1 tbsp rose water
  5. 160 g all-purpose flour
  6. ¼ tsp fine sea salt
  7. ½ tsp freshly pounded Coorg Cardamom
  8. 3 tbsp blanched and chopped pistachios for sprinkling
  9. ¼ cup white chocolate chips
  10. 10 Dried rose petals

This recipe features

Coorg Cardamom Coorg Cardamom

Coorg Cardamom

Spices

$10.00
Pampore Saffron Pampore Saffron

Pampore Saffron

Spices

$10.00

Instructions

  1. In the bowl combine the softened butter, lemon zest, and confectioners sugar and beat together on medium speed until creamy and combined.

  2. Beat in the rose water.

  3. Reduce the mixer speed to low. Add the flour, salt and cardamom powder and beat just until combined.

  4. Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place it in the refrigerator to chill for 30 minutes.

  5. Dust your work surface generously with flour as the dough may get sticky.. Roll out your cookie dough to about ¼ inch thick. Cut out the desired shapes and place them on a silicon mat leaving about 2 inches in between the cookies. 

  6. Place the cooking sheets into the refrigerator to chill for 30-45 minutes.

  7. Preheat the oven to 150C while the cookies are chilling.

  8. Once the cookies are properly chilled, bake for 15-20 minutes or until the edges of the cookies start to turn a light golden brown.

  9. Let cool completely on the cookie sheets or on a cooling rack.

  10. Place the white chocolate into a microwave-safe bowl.

  11. Melt the chocolate in 30-second increments in the microwave until the chocolate has melted.

  12. Transfer the melted chocolate to a piping bag and drizzle over the cookies.

  13. Before the chocolate is set, sprinkle with chopped pistachios and top with edible rose petals. Let the chocolate dry, then serve.