Easy Pistachio Rose Ice Box Cookies
Easy Rose Pistachio Ice Box Cookies for when you need something sweet to go with your afternoon tea. Perfect for stashing in your freezer!
for the cookie dough
- 5½ tbsp (80g) unsalted butter softened at room temperature
- ¼ cup (30g) powdered sugar sifted
- ½ tbsp (7ml) vanilla extract
- ¼ tsp (1g) kosher salt
- 1 small egg yolk room temperature
- ¼ cup pistachios roughly chopped & 3 tbsp (10g) ground
- ½ tsp rose extract
- ½ cup +3 tbsp (90g) all-purpose flour or cake flour
- 1 + tsp milk (to thin out batter if needed)
for the rose icing
- ½ cup (50g) powdered sugar
- 1-2 tbsp (15-30ml) milk
- 1 tbsp (15ml) rose extract
- 1 drop red or pink food coloring
- ¼ cup dried rose petals crushed
for the cookie dough base
In the bowl of a stand mixer fitting with the paddle attachment, cream softened butter on medium-low speed until smooth. Sift in powdered sugar, add vanilla extract and salt. Cream until sugar is dissolved and mixture is smooth.
Pour in egg yolk, ¼ cup (minus 3 tbsp) of pistachios, and rose extract (omit rose extract here if not using). Mix until egg is fully combined and the pistachios and evenly spread into the batter.
Sift in all-purpose (or cake flour) and fold to combine. Fold just until no streaks of flour remain. If the dough gets tough, stream in milk 1 teaspoon at a time. Should be of pie dough consistency: holds together when pressed, but not wet.
Tip the batter out onto a flat surface and form into a long rectangle log. Use the palm of your hands to shape the sides to get as sharp corners as possible. Wrap in cling wrap and chill for minimum 20 minutes in the fridge or until dough is stiff.
NOTE: At this point, you can either keep in the fridge, and slice when ready to serve. OR slice and store in the freezer until ready to serve.
Preheat the oven to 320°F, preferably, at the convection setting and line a baking tray with parchment paper.
Using a sharp knife, slice cookies a ¼ inch thick starting from the shorter side of the log. Place onto prepped baking tray, and chill the cookies for 5 minutes in the freezer or 10 minutes in the fridge. Bake the cookies in a convection oven (circulates air) for 10-13 minutes or at 14-16 minutes for conventional bake until the edges are slightly golden brown. Remove and cool for 5 minutes before removing to a wire rack to cool completely.
for the rose icing
Combine powdered sugar, milk and rose extract, gel food coloring in a small bowl. Whisk together, adding more milk or sugar if necessary until the icing is thick and falls off the whisk in continuous ribbons.
Dip the cookies at an angle into the icing and lay on a wire rack to dry. Decorate with crushed dried rose petals.