Saffron Pistachio Cookies (Kesar Pista Cookies)
These Saffron Pistachio Cookies (Kesar Pista Cookies) are eggless, buttery, flaky, and melt in the mouth. They are flavored with a delicious combination of saffron and pistachios!
Servings: 16 Cookies
Ingredients
- 7 tablespoon (100g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- 1½ cups (180g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cardamom powder
- ¼ teaspoon saffron strands
- 2 tablespoon (30ml) hot or warm milk
- 2 tablespoon finely chopped pistachios
Instructions
Preparations
- Soak the saffron strands in hot or warm milk and set it aside.
- Preheat the oven to 350°F (180°C). Line the cookie sheet with a silicone mat or parchment paper.
Making The Cookie Dough
- Place the butter and sugar in a bowl of stand mixer. Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed until light and fluffy.
- Scrape down the sides and bottom of the bowl.
- Add flour, salt, cardamom powder, and saffron mixture. Mix on low speed until everything is combined.
- Then, using a spatula or your hands, form a dough. If the dough is dry, crumbly, and not coming together, add 1-2 teaspoon of milk or as needed.
Rolling and Cutting The Cookie Dough
- Transfer the dough to a clean working surface and divide the dough into two halves.
- Roll out each dough ball into a circle of ¼-inches thickness using a rolling pin.
- Sprinkle half of the pistachios over the rolled circle and roll again lightly with a rolling pin so the pistachios stick to the dough.
- Using a cookie cutter of your choice, cut the dough into cookies. Assemble the remaining dough, roll again, and cut.
- Repeat the steps for the remaining half of the dough.
Baking The Cookies
- Place the cookies on the prepared cookie sheet and bake for 13-15 minutes or until the edges are set and lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack and cool completely.
Storing Suggestions
- Kesar Pista Cookies can stay at room temperature for 8-10 days, stored in an airtight container.
Notes
- Measuring the Ingredients: For the perfect cookies, correctly measure the flour and other ingredients. Use the kitchen scale for the best result. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Butter: If you use salted butter, skip the salt from the recipe. The butter should be softened to room temperature for the perfect creaming method.
- Saffron: Soaking the saffron strands is essential to enhance the flavor and color of the saffron. So, do not skip this step.
- Milk: Adding 2 tablespoon of milk was perfect for me to make the dough. But if your dough does not come together and it seems dry, add 1-2 teaspoon of milk to combine the dough.
- Dough: Do not overmix the dough. Once everything is just combined, stop mixing and form the dough using a spatula or your hands. Overmixing the dough will result in stiff and crumbly cookies. If your dough is crumbly and not coming together, add a teaspoon of milk to bring it together. However, make sure not to add too much milk.
- Pistachios: Instead of only chopped pistachios, you can take mixed nuts. A combination of cashews, almonds, and pistachios can work well for these cookies.
- Make Ahead: You can make the dough and refrigerate it for up to 24 hours. Before rolling and cutting the cookie dough, allow the dough to sit at room temperature for a few minutes.
Nutrition (Approximate Values)
Calories : 125kcalCarbohydrates : 15gProtein : 2gFat : 6gSaturated Fat : 4gPolyunsaturated Fat : 0.5gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 15mgSodium : 38mgPotassium : 36mgFiber : 1gSugar : 7gVitamin A : 174IUVitamin C : 0.1mgCalcium : 8mgIron : 1mg
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