Persian Love Cookies

• porcje: 16 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

½ cup butter (113g)

⅔ cup light brown sugar (140g)

½ tsp ground cardamom (more if you like a stronger taste)

1 tsp pure vanilla extract

½ tsp fine sea salt

Zest of 1 lemon

1 large egg

½ tsp baking soda

1 cup almond flour (125g)

130 g all purpose flour (1 cup , divided)

1 cup powdered sugar (125g)

1 tsp rose water

1 tsp vanilla

Juice of a lemon

Ground pistachios

Dried rose petals

Wskazówki

In a microwave safe bowl, melt the butter. Add the sugar, vanilla, cardamom lemon zest and salt and whisk for a good 2 minutes, until very well combined.

Whisk in the egg.

Add the baking soda, almond flour and half of the all purpose flour and whisk to combine. Let the batter sit in the fridge, covered with plastic wrap, for at least 30 minutes then add the other half of flour.

Preheat the oven to 350 F. Scoop the cookies onto a parchment lined aluminum baking sheet using a 2 tablespoon scoop.

Bake for 10 minutes. They’ll look puffy when they come out and will fall a little and crinkle as they cool.

Once they are completely cool, make the glaze:

Whisk together the powdered sugar, rose water, vanilla and enough lemon juice to make a pourable glaze (it can be thick with less lemon juice or thin with more, your choice). Drizzle it over the cookies and immediately sprinkle on the dried rose petals and pistachio chunks.

Cookies keep for 3-4 days, in an airtight container.