Yields
28 servings
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ingredients
Filling
1
cup pistachios, finely, chopped
1
tsp cinnamon
⅓
cup sugar
1
pinch cardamom
2
tsp rosewater
Dough
2
cup flour
1
Tbsp sugar
1
cup finely ground semolina
1
cup unsalted butter
6
Tbsp water
3
Tbsp rosewater
¼
cup sugar, icing, for dusting purposes
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directions
Step 1
Preheat oven to 350 degrees F.
Step 2
Prepare baking sheet with parchment paper.
Step 3
Mix all ingredients for the filling until blended. Set aside.
Step 4
Mix flour, sugar and semolina. Cut in butter until it resembles crumbs. Sprinkle in rosewater and water a bit at a time.
Step 5
Knead until dough forms. Form into about 30 balls. Make a depression with your thumb in the top of each ball. Fill with the filling. Pinch to seal the tops. If desired, at this point you can use a traditional wooden mould to form cookie. Place cookies on baking sheet flat side down. Bake for 20 minutes, checking at 15 minutes for doneness. Let cookies cool for 5 minutes then dust with icing sugar.