Pistachio Semolina Cookies

Instructions

1. Step 1

   Heat the oven to 175°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Beat the softened butter and sugar in a large mixing bowl until pale and creamy.

   Timer: 3 min (fixed)

   Ingredients used: 140.0 gr Butter, 100.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl

3. Step 3

   Beat in the egg, vanilla extract, and rose water until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Egg, 10.0 ml Rose Water, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

4. Step 4

   Whisk the semolina, wheat flour, finely ground pistachios, baking powder, and salt together in a medium mixing bowl.

   Ingredients used: 4.0 gr Baking Powder, 2.0 gr Fine Salt, 180.0 gr Fine Semolina, 60.0 gr Pistachio, 120.0 gr Wheat Flour

   Cookware: Medium mixing bowl

5. Step 5

   Fold the dry mixture into the butter mixture just until an even, soft dough forms.

   Cookware: mixing bowl, spatula

6. Step 6

   Let the dough rest at room temperature so the semolina can absorb moisture and firm slightly.

   Timer: 15 min (fixed)

   Cookware: mixing bowl

7. Step 7

   Divide the dough into 24 equal portions, roll them into balls, and arrange them on the lined baking sheet. Flatten each ball gently and press the chopped pistachios onto the tops.

   Ingredients used: 30.0 gr Pistachio

   Cookware: baking sheet

8. Step 8

   Bake at 175°C until the edges are lightly golden and the centers appear set, about 12–14 minutes.

   Timer: 13 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Cool the cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

   Timer: 20 min (fixed)

   Cookware: baking sheet, cooling rack