Rose and Pistachio Wreath Cookies

Decorated with dried rose petals, chopped pistachios and a honey and rose water glaze, these wreath-shaped sugar cookies bring a touch of elegance to any spring celebration. Serve these sweet floral wreaths at a garden party, bridal or baby shower, afternoon tea or Mother’s Day gathering. A few drops of food coloring and flakes of edible gold leaf add an element of sophistication. And don’t skip the chilling steps in this recipe—cold dough helps the wreaths to keep their pretty shape as they bake!

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Rose and Pistachio Wreath Cookies

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 18

Calories 126 kcal

Ingredients

Cookies

• 1 2/3 cups all-purpose flour
• 1 Tbsp. rose tea or ground culinary dried rose petals
• 1/2 tsp. baking powder
• 1/4 tsp. fine sea salt
• 7 Tbsp. unsalted butter softened
• 1/2 cup granulated sugar
• 1 egg
• 1/2 tsp. almond extract

Glaze

• 1 1/2 cups confectioner's sugar
• 2 Tbsp. whole milk or plant milk of choice
• 1 Tbsp. honey
• 1 tsp. rose water
• Pinch fine sea salt
• Pink or green food coloring optional

Decoration

• 2 Tbsp. culinary dried rose petals
• 3 Tbsp. chopped pistachios
• Edible gold or silver leaf optional

Instructions

Cookies

1. In medium bowl, whisk flour, rose tea, baking powder and sea salt.
2. In separate mixing bowl or stand mixer, mix butter on high speed until fluffy.
3. Mix in granulated sugar, egg and almond extract.
4. Add dry ingredients and mix on low speed until just combined.
5. Flatten into disc. Wrap in plastic wrap and chill in refrigerator, at least 2 hours or overnight.
6. Line baking tray with parchment. Preheat oven to 350 degrees F.
7. On floured countertop, roll chilled dough to 1/4-inch thick.
8. Cut with 2 1/2-inch round scalloped cutter. Transfer to prepared tray.
9. With 3/4-inch round cutter or bottle cap, cut holes in each cookie to form wreaths.
10. Re-roll scraps and repeat with remaining dough.
11. Chill tray in refrigerator for 30 minutes.
12. Bake 12-13 minutes, or until very lightly golden brown. Cool on wire rack.

Glaze

1. Add confectioner's sugar to medium bowl.
2. Whisk in milk, honey, rose water and salt.
3. Tint with food coloring, if desired.
4. Transfer to piping bag.

Decoration

1. Pipe glaze around wreaths.
2. Sprinkle with rose petals and pistachios.
3. Allow cookies to sit, uncovered, until glaze sets. Garnish with gold or silver leaf, if desired.
4. Serve immediately. Store leftover wreath cookies in an airtight container at room temperature for up to three days.

Recipe Notes

Get these ingredients and more at Vitacost.

Nutrition Facts

Rose and Pistachio Wreath Cookies

Amount Per Serving

Calories 126 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g15%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 22mg7%

Sodium 32mg1%

Potassium 60mg2%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 7g8%

Protein 2g4%

Vitamin A 170IU3%

Vitamin C 0.1mg0%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.