Buttoni's Low-Carb Recipes

Pistachio-Rosewater Cookies

Posted on: April 18, 2018

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My family lived in Teheran, Iran when I was 10-12 years old and I just loved the wonderful pastries and baked goods in the Iranian and German bakeries there.  Rosewater is a commonly used flavoring in the Middle East.  I use Sadaf brand available in Middle Eastern Groceries and on-line.  One sugar-type cookie we used to get there, made with pistachio nuts, was one of my favorites.  I decided today I would try my hand at a basic refrigerator sugar cookie recipe, using alternate flour ingredients and artificial sweeteners, of course.  The result was quite nice.  As the roll of dough will keep for a long time in the refrigerator or freezer, you can slice off and bake just as many as you like.  The total recipe of dough will make about 4 dozen cookies, if they are sliced about ¼” thick.   This recipe is not suitable until the grains rung of OWL.

This is my first experiment using the bake mix of a former member of Low Carb Friends forums, KevinPa.  Sadly, Kevin passed away and his baking expertise is sorely missed by folks like me who greatly admired his culinary prowess.  The various bake mixes and flour substitutes called for in this recipe can be varied with likely the same good result.  So if you don’t have the ingredients for Kevin’s bake mix, you could just use all Jennifer’s mix and get about the same result.

This roll of batter can also be frozen.  Just remember to thaw a short amount of time so slicing is possible.

VARIATION:  Omit the pistachios and substitute 1½ tsp. vanilla for the rose water for a tasty shortbread cookie.


2 sticks butter, unsalted, softened

2 small or 1 large egg

¼ tsp. salt

2 oz. pistachios, coarsely chopped

1 T. + 1 tsp. Rosewater (I use Sadaf brand)

½ c. granular Splenda

¼ c. erythritol

1 c. KevinPa’s Bake Mix, Peggy’s Version (see that below)

½ c almond flour

½ c. Jennifer Eloff’s Splendid LowCarb Bake Mix

2 T. Carbquick Bake Mix

1 T. oat fiber

DIRECTIONS:  In a medium bowl, soften the butter and beat the egg into it well.  Add the salt, nuts, sweeteners and rosewater.  Measure and mix in each of the bake mixes.  Mix well and shape into a log on waxed paper.  Roll the log up snugly and chill for about 2 hours.  Preheat oven to 350º.  Slice off in ¼” slices and place on silicone or parchment lined baking sheet (these don’t spread much during cooking.   Bake for 10-12 minutes (don’t let get too brown) and remove to cool.  Ice with your favorite cream cheese frosting with 1/2 tsp. rosewater added and sprinkle with some finely chopped pistachios, if desired.

NUTRITIONAL INFO:   Makes about 48 cookies, each contains (does not include icing or nut garnish):

63.63 cals, 5.68 g  fat, 2.10 g  carbs, 1.10 g  fiber, 1 NET CARB, 1.83 g  protein, 20mg sodium

Kevin’s Bake Mix (MY version of it):

½ c. Carbalose flour

¼ c. wheat protein isolate 5000

1 T.  wheat protein isolate 8000

1½ T. almond flour

1½ T. resistant WHEAT starch (Kevin used resistant corn starch)

1¼ tsp. Splenda

½ tsp. xanthan gum (Kevin used Not/Sugar)

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