How to make👇🌸🖤

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| Ingredients |

1 1/2 cups all-purpose flour

1/2 cup almond flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp cardamom

1/2 tsp nutmeg

5 1/2 Tablespoons Cold Butter (unsalted)

51/2 Tablespoons Vegetable Shortening (crisco)

1/2 cup white sugar

1/4 cup brown sugar

1 large egg

1 teaspoon rose water

1/4 tsp vanilla extract

1/3 cup dried rose petals (edible)

1 cup Pistachios

| Glaze |

2 Tablespoons Pomegranate juice

2 Tablespoons Milk

1 cup powder sugar

Pink food dye (optional)

STEP 1: Make the dough

Preheat oven to 350°F and line a cookie sheet with parchment paper

In a medium bowl, whisk together both flours, baking soda, salt, cardamom, and nutmeg. set aside

In a stand mixer with paddle attachment, mix cold butter, shortening, and both sugars for 30 seconds until partially mixed. (DO NOT OVER-MIX)

Add dry ingredients, egg, vanilla, and rose water. Mix for 30 seconds or until dough forms making sure not to over mix.

Switch to a wooden spoon and fold in 1/3 rose petals and 1/3 cup chopped pistachios.

STEP 2: Scoop dough

With a cookie scoop, Scoop dough and roll it into balls. (about 2 Tablespoons) Coat in chopped pistachios, place on a parchment lined baking sheet, and bake at 350 for 14 - 16 minutes. Middle should look soft and under baked. Thats a good thing.

Let them cool on tray completely before removing. This helps them cook longer and makes them have a soft center.

STEP 3: Glaze & garnish the cookies

Mix all ingredients for glaze together. Drizzle onto cooled cookies and top with addition rose petals and pistachios. Enjoy!

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