717. Rose and Cardamom Cookies
Cookie,a must with tea or coffee
Theme: Cookies For Your Sweet Tooth
BM #81 Week 2 Day 2
Isn’t it intriguing that when one has tea or coffee during mid morning or in the afternoon, one feels like having a cookie with it? I do. I usually want to have one small cookie with my afternoon tea. My siblings and I grew up having biscuits as we called them back then with our glass of milk. I enjoy dunking my cookie or biscuit in the tea, milk or coffee. A few places in the world will automatically serve a small cookie along with some coffee. I like that special treat whenever I get it.
I enjoying baking and cookies was what I learnt how to bake first. Then it was cakes and later on breads. I love trying out new flavors. Rose and cardamom is one of them. A couple of years back I had gone to the spice souk when I was in Dubai. I picked up some dried tiny pink roses and they smell so heavenly. When I got home, I put them in a ziplock bag in the fridge. Even today when I use them they still are so aromatic and flavorful. I’ve used rose and cardamom combination in a baklava bread, used it for some Indian milk based mithai so thought why not for cookies.
Diwali is just round the corner, so best time to bake these aromatic and flavorful cookies. I must admit I rather make cookies where I can either roll the dough into balls or slice them. I find the rolling and cutting with cookie cutter method a bit tedious. But that doesn’t mean I don’t make those kind of cookies too. Since the roses are so aromatic I didn’t need to add any rose essence or rose water.
Check out the recipe for these easy to bake cookies and enjoy them with some masala tea or a glass of milk.
Does anyone know how I can make the pistachio or any nut stick to the cookies and not fall off after baking?
Rose and Cardamom Cookies
Makes about 15-16
1 cup plain flour
2 tbsp almond powder
2 tbsp fine semolina (sooji, rava)
¼ tsp baking soda
½ cup butter
½ cup powdered sugar
¼ tsp salt (if using unsalted butter)
¼ tsp cardamom powder
1 tbsp dried rose petals
2 tsp rose water (optional; I didn’t need to use)
pistachio slivers for topping
1. Preheat the oven to 180°C.
2. Line a baking tray with parchment paper or lightly grease with some butter or ghee.
3. Mix flour, almond powder, semolina, baking soda, cardamom powder, rose petals and salt together.
4. In another bowl mix sugar and butter together till it becomes light in colour and creamy.
5. Add rose water and mix.
6. Add the flour mixture and form a dough.
7. Take about a tablespoon of the dough and roll it into a ball.
8. Flatten it lightly between your palms.
9. Place it on the prepared tray.
10. Press a pistachio sliver gently on top of each rolled dough.
11. Repeat steps 7-9 with the remaining dough.
12. Bake in the oven for 15-18 minutes till the edges begin to brown.
13. Remove the tray from the oven.
14. Let the cookies cool on the tray for 5 minutes.
15. Remove the cookies from the tray and let them cool completely on a wire rack.
16. Store the cookies in an airtight jar.
- Cookies will be soft when they come out of the oven but on cooling will become a bit harder.
- Add rose essence or rose water. I didn’t add any as the rose petals were aromatic.
Check out my other cookie recipes: