1¾ cupsall purpose flourAll purpose flour is also known as plain flour
¼ teaspoonsaltCan be omitted for low salt diets
½ teaspoonbaking sodaAlso known as bicarbonate of soda or bicarb
½ teaspoonrose water
1¼ cupschopped pistachios, divided
Instructions
Cream the butter and sugar together in a large bowl using a wooden spoon. You can use an electric mixer if you prefer.
Lightly beat the egg and add it to the butter and sugar along with the rose water. Blend thoroughly. Set aside.
Sift the flour, salt and baking soda into a medium bowl.
Stir in ¾ cup (90 grams) of the chopped pistachios.
Add the flour and pecan mixture to the creamed butter and sugar mixture and stir together very thoroughly until everything is well mixed.
To form the dough 'logs', take a large piece of greaseproof paper or baking parchment and sprinkle it with a little flour. Flour your hands a bit as well.
Take one third of the cookie dough and put it in the centre of the greaseproof paper.
Using the greaseproof paper to help you, shape the dough into a log about 10 to 11 inches long (26 to 28 cm).
Spread ¼ cup (30 grams) of the remaining chopped pistachios on a clean piece of greaseproof paper. Roll the cookie dough log in the pistachios, pressing lightly. Set the piece of greaseproof and any remaining pistachios aside.
Wrap the dough log in a cling film or saran wrap - or a fresh piece of baking parchment if you prefer.
Repeat this process with the two remaining thirds of the dough to make two further dough logs. Add the remaining chopped pistachios to roll the dough in as needed.
Put wrapped cookie dough logs in the fridge for at least 3 hours or overnight. At this stage you can either freeze the dough for up to a month or bake it from chilled.
When you are ready to bake the cookies, preheat the oven to 350°F or 175°C (160°C for fan ovens).
Meanwhile, remove the cookie dough logs from the fridge or freezer. You might want to give the logs a bit of a roll on the worktop before you unwrap them, just to round the edges. Sometimes the bottom goes a bit flat when they sit.
If the logs are frozen, give them at least 5 minutes to warm up before you attempt to slice them. Be extra careful not to cut yourself when you are slicing these firmer dough logs.
Cut slices about one quarter inch thick (half a centimetre) and place them on baking sheets at least an inch apart. These cookies do not spread that much, but they do need some space between them. Each log will make about 15 to 18 cookies depending on how thickly you slice them.
Bake the cookies for 8 to 10 minutes from chilled (or 11 to 14 minutes from frozen) until they are just beginning to turn lightly golden. It’s worth keeping an eye on them because they can suddenly brown up very fast.
Remove the baking sheets from the oven and leave the cookies to cool for at least five minutes before carefully removing them from the baking sheets with a slice or spatula. Cool on wire racks.
Notes
Links to suggested equipment including those below are affiliate links. As an Amazon Associate, I earn from qualifying purchases.