Afghan Butter Cookies

prep time 10 mins

cook time 30 mins

temperature 150 °C

yields 11 cookies

For the dough

150g rise flour

50g icing sugar

75g butter at room temperature

 1 egg white

 30g chopped unsalted pistachio nuts (1 cup with shells)

 2 tablespoons cardamom seeds (slightly crushed)

Garnishing

Unsalted pistachio nuts

Rose petals

Icing sugar

Method

Sift the flour. 

Add all dry ingredients, egg white, and butter. 

Mix the dough until it is combined well. 

Take walnut size pieces from the dough and shape small balls (30g each)

Make cross patterns on the surface with a knife

Bake for 30 min at 150 °C (they will not get a golden colour)