Rose Pistachio Cookies

What do you think of when you see the word "Spring"?  How about flowers?  That's what I think of.  I love spring because it's a sign that the trees and plants are waking up and bringing color back in and sweeping out the grey winters.  One of the splashes of spring colors I absolutely love are those from Ranunculus flowers and you'll know spring is here when you see them in the floral section. 

 Aren't they just absolutely beautiful?  

In the spirit of flowers, I decided it would be fun to make some edibles with floral notes in it - and that's where rose pistachio cookies come in!  Like spring season, the cookies are light and floral but with a hint of citrus from the limes.

  
Rose Pistachio Cookies

1/2 cup canola oil
3 tb milk
1 & 1/2 tb rosewater 
2 ts vanilla extract
2 limes, zested & juiced
3/4 cup sugar
1/4 cup cornstarch
1 & 1/2 cup wheat flour
1 ts baking powder
1/2 ts salt
1/4 ts ground cardamom
1/2 cup shelled pistachios, coarsely chopped


Makes about 2 dozen cookies.


- Preheat oven to 350F.
- Mix canola oil, milk, rosewater, vanilla extract, & lime zest & juice in a large bowl.
- Add sugar and mix well.
- Add remaining ingredients and mix well.
- Take about 1 & 1/2 tb of the dough, roll into a ball and place onto baking sheet about 2" apart from one another.
- Bake for 12-15 minutes and let cookies cool completely on a cookie rack.