Pistachio Rosewater Cookie Bars

Middle Eastern · Summer · 45 min · Serves 16 · By Lesapor Test Kitchen

These Pistachio Rosewater Cookie Bars embody the essence of Middle Eastern desserts with their delicate rosewater aroma and vibrant pistachio flavor. Perfect for a summer dessert table, these bars are easy to make and require minimal ingredients, yet offer an indulgent taste that feels luxurious. Whether served with tea or enjoyed solo, these bars are a delightful way to savor a classic Middle Eastern flavor combination.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon rosewater
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup pistachios, finely chopped
• 2 tablespoons powdered sugar, for dusting

Method

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
3. Mix in the vanilla extract and rosewater until incorporated.
4. Gradually add the all-purpose flour and salt, mixing until the dough comes together.
5. Fold in the chopped pistachios evenly throughout the dough.
6. Press the dough into the prepared baking pan, smoothing the top with your hands or a spatula.
7. Bake in the preheated oven for 25 to 30 minutes, or until the edges are lightly golden.
8. Allow the cookie bars to cool completely in the pan on a wire rack.
9. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Dust with powdered sugar before slicing into squares.