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Pistachio Rose Turkish-Delight Cookies

These Pistachio Rose Turkish-Delight Cookies are a fragrant, buttery treat with a nutty crunch and delicate powdered sugar finish. Perfect for tea time or festive occasions!
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Dessert, Snack
Cuisine: Middle Eastern
Keyword: Easy, Floral, Nutty, Pistachio, Rose Water
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup finely ground pistachios
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup rose water
  • 1/2 cup chopped pistachios for topping
  • powdered sugar for dusting

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure your cookies don’t stick and bake evenly.
  • In a large mixing bowl, beat the softened unsalted butter and powdered sugar together using a hand or stand mixer on medium speed. Beat until the mixture is light, fluffy, and pale in color — about 3 to 4 minutes.
  • Mix in the vanilla extract and rose water until fully combined.
  • In a separate bowl, whisk together the all-purpose flour, finely ground pistachios, salt, and baking powder.
  • Gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together, avoiding overmixing.
  • Using a spoon or cookie scoop, portion out dough into 1-inch rounds and place them about 2 inches apart on the prepared baking sheet. Gently press the tops of each cookie and sprinkle with the chopped pistachios, pressing lightly to adhere.
  • Bake for 15-18 minutes, or until the edges are just beginning to turn golden. The centers may still look soft; they will firm up as they cool.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar.

Equipment

  • Mixing Bowl
  • Hand Mixer or Stand Mixer
  • Sifter or fine mesh sieve
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Measuring cups and spoons
  • Food processor or spice grinder
  • Cooling Rack

Notes

  • Use pure, food-grade rose water for the best authentic flavor; avoid synthetic versions.
  • Grind pistachios finely but avoid turning them into a paste for a smooth dough texture.
  • Do not overbake; remove cookies when edges are lightly golden to keep them tender.
  • If dough feels sticky, chill it for 15 minutes before shaping.
  • Store baked cookies in an airtight container at room temperature for up to one week or freeze for up to 3 months.