Pistachio-rose water cookies. New house, new oven, 11 new housemates to cook with. To celebrate - crispy, light, fragrant, delicate Middle-Eastern inspired cookies to share with the masses. 1 1/4 cups sugar1/2 cup canola oil3 tbs rice milk1 tbs rose water2 tsp vanilla extract1 tbs lime/lemon juice1 tsp lime/lemon zest1/4 cup cornstarch1 3/4 cups plain flour1 tsp baking powder1/2 tsp salt1/4 tsp cardamom1/2 cup shelled pistachios, chopped Preheat the oven to 180C and lightly grease 2 cookies sheets.In a large bowl, whisk the sugar, oil, rice milk, rose water, vanilla, lime/lemon juice and zest. Add the cornstarch and whisk until dissolved.Add the flour, baking powder, salt and cardamom. Mix well.*Roll the dough into balls* about 2 teaspoons in size and dip the tops into the chopped pistachios. Place the cookies onto the sheets, nut-side up, about 2 inches apart. These will spread a lot so give them plenty of room. Bake for 13 minutes: they will be very soft, but will firm up when cool. Let the cookies rest on the tray for 5 minutes before moving onto a rack to cool completely. *This was actually impossible: the dough was so runny it was all we could do not to dribble it all over the counter. Instead, we used a teaspoon to scoop up the dough, press the top of it into the chopped nuts and used another teaspoon to scrape the dough onto the tray. Hence the huge variation in size and shape :P Enjoy with a cup of hot, sweet mint tea or a strong black coffee. Recipe from Veganomicon

Pistachio-rose water cookies.

New house, new oven, 11 new housemates to cook with. To celebrate - crispy, light, fragrant, delicate Middle-Eastern inspired cookies to share with the masses.

1 1/4 cups sugar
1/2 cup canola oil
3 tbs rice milk
1 tbs rose water
2 tsp vanilla extract
1 tbs lime/lemon juice
1 tsp lime/lemon zest
1/4 cup cornstarch
1 3/4 cups plain flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp cardamom
1/2 cup shelled pistachios, chopped

Preheat the oven to 180C and lightly grease 2 cookies sheets.
In a large bowl, whisk the sugar, oil, rice milk, rose water, vanilla, lime/lemon juice and zest. Add the cornstarch and whisk until dissolved.
Add the flour, baking powder, salt and cardamom. Mix well.
*Roll the dough into balls* about 2 teaspoons in size and dip the tops into the chopped pistachios. Place the cookies onto the sheets, nut-side up, about 2 inches apart. These will spread a lot so give them plenty of room. Bake for 13 minutes: they will be very soft, but will firm up when cool. Let the cookies rest on the tray for 5 minutes before moving onto a rack to cool completely.

*This was actually impossible: the dough was so runny it was all we could do not to dribble it all over the counter. Instead, we used a teaspoon to scoop up the dough, press the top of it into the chopped nuts and used another teaspoon to scrape the dough onto the tray. Hence the huge variation in size and shape :P

Enjoy with a cup of hot, sweet mint tea or a strong black coffee.

Recipe from Veganomicon

28 notes #rose water #pistachio #cookies #baking #vegan #recipe #Middle Eastern #cardamom
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    These sound delicious!
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