Baklava Cookies (Print Version)

# Ingredients:

→ For the Rose Sugar Coating

01 - ¼ cup dried roses (edible version)
02 - ⅓ cup granulated sugar

→ For the Pistachio Filling

03 - ¾ cup pistachios, shelled
04 - ¼ cup light brown sugar, packed
05 - 2 teaspoons cinnamon
06 - 1 tablespoon cornstarch
07 - 1 tablespoon honey
08 - 2 tablespoon unsalted butter, melted

→ For the Cookie Dough

09 - ½ cup unsalted butter, room temperature
10 - ½ cup light brown sugar
11 - ¼ cup granulated sugar
12 - 3 large egg yolks, room temperature
13 - 2 teaspoons vanilla paste or extract
14 - 2 cups all-purpose flour
15 - ½ teaspoon baking powder
16 - ½ teaspoon baking soda
17 - ½ teaspoon kosher salt

# Instructions:

01 - In a food processor, spice grinder, or small blender, pulse together 1 tablespoon of granulated sugar with the dried rose petals until the petals have turned into a fine dust. Transfer to a bowl, mix with the remaining sugar, and set aside.
02 - Add the pistachios to the food processor and pulse until finely ground. Transfer to a bowl and mix in the brown sugar, cinnamon, and cornstarch. Stir the honey into the hot melted butter, then pour this mixture into the nut mixture and stir until well combined. Set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the room temperature butter, brown sugar, and granulated sugar on medium speed for five minutes until light and fluffy.
04 - Scrape down the sides of the bowl and add the egg yolks and vanilla. Mix on medium speed until fully incorporated and smooth.
05 - Add the flour, baking powder, baking soda, and salt to the bowl. Mix on low speed just until combined. The mixture may look crumbly and dry at first. Use a rubber spatula and some elbow grease to bring everything together into a smooth dough.
06 - Preheat the oven to 350°F (175°C) and line two large cookie sheets with parchment paper.
07 - Using a 3-tablespoon cookie scoop, portion out the cookie dough and place six scoops onto each cookie sheet. Flatten each piece of dough with your hands, add 1 tablespoon of the pistachio mixture to the center, then fold the dough around the filling. Roll between your palms to create a smooth ball.
08 - Roll each filled cookie dough ball in the rose sugar mixture until fully coated, then place back on the baking sheet, six cookies per pan.
09 - Press each cookie down gently with your hand or the bottom of a cup until about 1cm thick.
10 - Bake one pan at a time for 8-10 minutes, until the edges are set but the centers are still soft.
11 - As soon as the cookies come out of the oven, use a round cookie cutter or spatula to gently push in any uneven edges (this is called 'scooting'). Sprinkle with extra rose sugar while still warm, then allow to cool completely on the pan.

# Notes:

01 - These unique cookies combine the flavors of traditional baklava (honey, pistachios, and warm spices) with the ease of a stuffed sugar cookie.
02 - The cookies will continue to soften over time due to the moist filling. Store in a sealed container at room temperature for 4-5 days.

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