Bring out the best flavors of these tahini and pistachio rose cookies with a warm carafe full of classic brew.
Pistachio Rose Cookies with Classic Brew Coffee sponsored by Ninja Coffee Bar #NinjaCoffeeBarSips
1 cup + 2 Tbsp all-purpose flour
¾ tsp kosher salt
½ tsp baking soda
½ tsp baking powder
½ cup tahini
½ cup (1 stick) unsalted butter, at room temperature
¾ cup brown sugar
¼ cup sugar
1 large egg, at room temperature
¼ cup turbinado sugar
¼ cup roasted, unsalted pistachios, finely crushed
¼ cup candied rose petal, finely chopped (optional)
In a bowl, whisk together the flour, baking soda, baking powder, and salt; reserve.
Cream the tahini, butter, and both sugars together using a handheld mixer or stand mixer. Mix on medium speed until light and fluffy, about 3-4 minutes. Add the egg, and mix until completely incorporated.
On a low speed, slowly add the flour to the mixture. Mix until just incorporated, be careful not to overmix. Refrigerate for a minimum of 1 hour, or ideally overnight. This will allow the gluten to relax and will give you a chewy texture.
Arrange a rack in the middle of the oven and heat to 350°F. Line your baking sheets with parchment paper.
While the oven is preheating, combine the sugar, finely crushed pistachios and finely chopped candied rose petal in a bowl.
Scoop the dough one tablespoon at a time, and roll into equal-sized balls. Roll each ball into the sugar mixture. Place the dough balls on the baking sheets a few inches apart – they will spread as they bake. Using the back of a fork, flatten each cookie with a criss-cross pattern, like you would a peanut butter cookie.
Bake cookies in batches, one baking sheet at a time until the cookies are light golden-brown, about 12-14 minutes. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
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