Awb e Dundawn

  

  

3 cups all-purpose white flour

1 cup confectioner’s sugar

1 ½ tsp. baking powder

½ tsp. ground cardamom

½ tsp. salt

½ cup unsalted butter, melted

¾ cup vegetable oil

1 tbsp. rosewater

1 tbsp. ground pistachios*

  

Preheat oven to 400 degrees.

  

Sift the flour, sugar, baking powder, cardamom and salt into the bowl of a stand-up mixer fitted with a paddle attachment.    With the mixer turned to low add the butter and oil to the flour mixture in a slow and steady stream.  Then, add the rosewater.  Mix the dough on medium speed for 10 minutes. 

Form the dough into smooth, round balls, about the size of a whole walnut, and distribute onto two baking sheets.  Use your thumb to make a distinct imprint in the top of each cookie. 

  

 Bake for 10 to 12 minutes.  The bottoms of the cookies will be lightly browned, the tops should remain pale.  Remove from the oven and sprinkle the ground pistachios over the tops of the cookies.   Allow them to cool and store in a tin with a tight lid. 

  

*Grind the pistachios in a mini food processor or with some vigorous chopping using a chef’s knife.