Ingredients
Cookie Dough
- 113g or ½ cup unsalted butter
- 140g or ⅔ cup light brown sugar
- ½ tsp ground cardamom (adjust to taste)
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
- Zest of 1 lemon
- 1 large egg
- ½ tsp baking soda
- 125g or 1 cup almond flour
- 130g or 1 cup all-purpose flour
Glaze
- 1 cup powdered sugar (125g)
- 1 tsp rose water
- 1 tsp vanilla extract
- Juice of 1 lemon (enough to achieve desired glaze consistency)
Toppings
- Ground pistachios
- Dried rose petals
Instructions
- Prepare the Butter Mixture: In a microwave-safe bowl, melt the unsalted butter. Add the light brown sugar, pure vanilla extract, ground cardamom, lemon zest, and sea salt. Whisk thoroughly for about 2 minutes until the mixture is smooth and well combined.
- Add the Egg: Whisk in the large egg until fully incorporated, creating a smooth batter base.
- Combine Dry Ingredients: Stir in the almond flour, ensuring even distribution. Then add the baking soda and all-purpose flour, stirring until just combined. Cover the batter with plastic wrap and refrigerate for 1 hour to let the flavors meld and the dough firm up.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil to prevent sticking.
- Scoop and Bake Cookies: Using a 1.5 to 2.5 tablespoon scoop, place mounds of dough onto the prepared baking sheet. Bake in the preheated oven for 10 to 13 minutes, depending on the cookie size, until edges are golden and centers are set but still soft. Cookies will appear puffy when first removed, then settle and develop a crinkled surface as they cool.
- Cool the Cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, rose water, vanilla extract, and lemon juice. Adjust the lemon juice to reach a pourable glaze consistency—it can be thicker with less juice or thinner with more.
- Glaze and Garnish: Drizzle the glaze over the cooled cookies. Immediately sprinkle ground pistachios and dried rose petals on top to decorate and add texture.
- Storage: Store the cookies in an airtight container at room temperature. They will keep fresh for 3 to 4 days.
Notes
- For stronger cardamom flavor, increase the amount slightly to taste.
- Ensure cookies are completely cool before glazing to prevent melting.
- Use fresh lemon zest and juice for the best citrus flavor.
- The glaze consistency can be adjusted to preference by varying lemon juice amount.
- Cookies are best enjoyed within a few days as they are delicate.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Vegetarian
