{Recipe: Pistachio rose water snickerdoodles w/ cardamom}

I’ve been doing a bit of spring cleaning in my kitchen and while rummaging through my cupboards, I stumbled upon this block of pistachio paste I bought at the Bon Marche Epicurie in Paris last year.

I browsed through a few of my cookbooks looking for a recipe that would highlight this ingredient and decided to combine the simple snickerdoodle with an exotic Persian twist.

It started with chopping up 1/2 the block (about 1/4 cup), crumbled into a bowl..

Combined with a splash of almond milk and stirred together with a wooden spoon.

Till it became a beautiful chartreuse paste..

In another bowl, I creamed together my softened butter and sugar..

and added creme fraiche and an egg to the butter mixture..

Plus a tablespoon of rose water – so beautifully fragrant, adding a delicate floral flavour.

Stir in your dry ingredients (baking soda, baking powder, cinnamon, salt, and flour) and mix till it’s just combined.

Scoop tablespoon-sized balls into a shallow bowl with a mixture of sugar and cardamom and roll them around by shaking the bowl till they’re completely covered and place them onto a parchment lined baking sheet and bake at 375F for 8-10 minutes.

You can place them fairly close together on a sheet as these don’t spread too much when baking.

The creme fraiche gives these delicate cookies a cake-like characteristic to them..

Spicy, warm, light and crumbly soft puffs that are not too sweet, making them the perfect accompaniment to an afternoon cup of tea or coffee..

These freeze well too, when you’re ready to eat them, just sit them on the counter and allow them to come to room temperature and they’re perfectly soft like the day you made them.

A simple sugar cookie made sophisticated 🙂

Pistachio rosewater snickerdoodles w/cardamom (adapted from recipe La Kocinera)

  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup + 1 cup granulated sugar
  • 1/4 cup pistachio paste w/ splash of milk
  • 1 egg
  • 1/3 cup sour cream (I used creme fraiche)
  • 1 tablespoon rose water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 + 1 1/2 teaspoons ground cardamom
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

Using a stand mixer, cream the butter and 1/2 cup granulated sugar for a few minutes, until smooth and fluffy. Add in your pistachio paste, egg, creme fraiche, and rosewater, mixing well to combine.

In a separate bowl, whisk together the baking soda, baking powder, 1 1/2 teaspoons ground cardamom, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing well.

In a small bowl, combine the remaining 1 cup of sugar with the remaining 1 1/2 teaspoons ground cardamom. Using a small ice cream scoop or a tablespoon, roll each ball of dough in the cardamom-sugar mixture, placing them on the baking sheets, about an inch apart.

Note: The dough is much stickier than your typical snickerdoodle dough. The trick to coating them in sugar is to roll them around by moving and shaking the bowl.

Bake for 8-10 minutes. Makes about 24 cookies.

4 Responses to “{Recipe: Pistachio rose water snickerdoodles w/ cardamom}”
  1. I want to go home and whip up some of these and sit in the sun drinking coffee!! Ugh instead I will slave over this keyboard for 3 more hours 🙂 thanks for the escape!

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