Persian Love Cookies

Aka the cute sister of Persian Love Cake

You know all that stuff in Persian Love Cake that makes it so good? Like the rose water, cardamom, citrus, and nuts? Imagine all of those flavors but in a cookie. But also better, cause you know, I'm me.

Ingredients:

For the dough:

• 1 cup unsalted butter, softened

• 1 cup white sugar

• 1 cup brown sugar

• 1 egg

• 3 tbsps rose water

• 1/2 tsp lemon zest

• 2 cups all-purpose flour

• 1/2 cup almond flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1/2 tsp cardamom

For the glaze:

• 2 cups confectioners sugar

• 1 tsp lemon zest

• 1/4 cup lemon juice

• 2 tbsps rose water

• 1/2 tsp cardamom

• 1/2 tsp pink food dye (optional)

• 3 tbsps dried rose petals (optional)

• 3 tbsps crushed pistachios (optional)

Directions:

1. Preheat the oven to 350°F and prepare a baking pan with parchment paper.

2. In a large bowl, cream the butter for one minute or until slightly fluffy, add in the sugars and continue creaming for another minute.

3. Add in the egg, rose water, and lemon zest, then beat until combined.

4. Fold in the dry ingredients with a spatula, the dough should be slightly sticky.

5. Scoop onto the prepared baking sheet and bake for 10-15 mins, or until edges are golden.

6. Remove the cookies from the oven and let them cool on a wire rack while you prepare the glaze.

7. For the glaze: In a small bowl whisk together the sugar, lemon zest, lemon juice, rose water, cardamom, and food coloring until fully combined.

8. Drizzle your glaze over the cooled cookies on a wire rack with parchment paper below them (the parchment will catch the glaze that falls over the sides), and sprinkle the dried rose petals and pistachios on top.

9. Enjoy!