These cookies combine the divine aroma of rose with the satisfying crunch of pistachios. If you've been searching for the perfect tea-dipping cookie, look no further! Nazanin from Tea Thoughts used an Assam Tea infused butter to give these cookies their flavor.
Pistachio Rose Cookies
- 2-4 tbsp Assam Tea
- 1 cup unsalted butter
- 1 1/2 cup packed dark brown sugar
- 2 eggs
- 3/4 cup - 1 cup slightly crushed pistachios
- 1 tsp baking soda
- 2 1/4 cup flour
- Pinch of salt
Assam Tea Infused Butter: Melt 1 cup of unsalted butter and pour 2-4 tbsp of Assam Tea into the butter depending on how strong you want the flavor to be. Let the tea brew for 5-6 minutes in the butter, then strain. Let the butter sit and harden. It should feel like softened butter.
Preheat the oven to 350. Cream the infused butter and sugar together. Beat in the eggs and slowly add the flour, baking soda, and salt. Lastly, gently mix in the crushed pistachios.
Roll the dough into 2-3 inch balls and place them on a baking sheet. Bake the cookies for 10-12 minutes until they're slightly golden. Remove the cookies from the oven and transfer them to a cooling rack. Enjoy!