Pistachio & Lime Scented Cookies

1. Preheat Oven

Preheat your oven to 350°F and lightly grease two cookie sheets.

2. Mix Wet Ingredients

In a mixing bowl, whisk together the sugar, canola oil, rice milk, rose water, vanilla extract, fresh lime juice, and finely grated lime zest until slightly frothy and well-combined.

3. Add Cornstarch

Whisk in the cornstarch until completely dissolved.

4. Mix Dry Ingredients

In a separate bowl, combine the all-purpose flour, baking powder, salt, and ground cardamom.

5. Form Dough

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. The dough should be smooth and slightly sticky.

6. Form Cookies

Take about 2 teaspoons of dough and roll it into a ball. Dip the top of each dough ball into the coarsely chopped pistachios, pressing lightly so the nuts stick. Place the dough balls on the prepared cookie sheets, about 2 inches apart.

7. Flatten Cookies

Gently press down each dough ball with two fingers to flatten them slightly.

8. Bake Cookies

Bake the cookies in the preheated oven for 13 minutes. They will be soft when you take them out, but they will firm up as they cool. Look for edges that are slightly golden as a cue that they’re done.

9. Cool Cookies

Allow the cookies to cool on the cookie sheets for 5 minutes before transferring them to a cooling rack.