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Cardamom Rose Water Cookies

By Melanie Pores

Servings: 12 cookies

According to Ayurveda, the 5,000 -year-old system of medicine from India, the summer is a good time to eat foods that are cooling, as they are healthful for our digestive tract. Roses are considered a food with cooling properties. Coconut flour lends a sweet flavor and also possesses cooling properties. My simple sweet spice mixture aids in digestion. I hope that you will enjoy my recipe for Cardamom Rose Water Shortbread Cookies, which is adapted from a Persian recipe for Nan-e nokhodchi cookies.

Wet: Dry: Sweet spice mixture:

¼ cup ghee, room temperature

¼ cup avocado oil, room temperature

½ cup date syrup

(or 1/2 cup dates soaked overnight and blended with soaking liquid)

1 tsp rose water

2 cups almond flour

½ cup coconut flour

¼ cup ground pistachio nuts

1 tsp ground cardamom

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp sea salt

½ tsp pistachios, coarsely ground

¼ tsp unsalted pistachio kernels

¼ tsp chopped walnuts

1. Cream together wet ingredients thoroughly either by hand or with an electric mixer.

2. Whisk together dry ingredients in a separate bowl, and mix them into wet ingredients in two batches, until just combined to form dough. Form balls about the size of a golf ball.

3. Preheat oven to 350°F.

4. Line a baking sheet with parchment paper or a silicone sheet. Arrange dough balls on the cookie sheet, about 1 to 2 inches apart and gently flatten the balls to approximately 1/4 inch thick with the palm of your hand.

5. Whisk together dry ingredients in a separate bowl, and mix them into wet ingredients in two batches, until just combined to form dough. Form balls about the size of a golf ball.

6. Let cool on pan for 5 minutes, then transfer to cooling racks to cool for at least 10 minutes.