(Haj Pesteh)

　　Peeling the pistachios really enhances the green color of these cookies—pistachio skins can be dark purple and may muddy the resulting color.

　　Active time: 1 1/2 hr Start to finish: 2 1/2 hr

　　

Ingredients

Makes about 40 (1 1/2-inch) cookies

　　3 cups unsalted shelled natural pistachios (15 oz)

　　1 2/3 cups confectioners sugar

　　1 whole large egg

　　2 large egg yolks

　　1 tablespoon unsalted butter, melted

　　1 teaspoon rose water (preferably French)

　　

Step 1

Preheat oven to 300°F.

　　

Step 2

Blanch pistachios in boiling water 1 minute, then drain and peel (slip off skins with your fingers). Dry with paper towels. Spread in a shallow baking pan and bake in middle of oven until just dry, about 10 minutes, then cool completely.

　　

Step 3

Pulse nuts and confectioners sugar in a food processor until finely ground (be careful not to overprocess into a paste).

　　

Step 4

Stir together whole egg and yolks in a large bowl with a fork and stir in ground pistachios, a little at a time, until a dough forms (it will be slightly sticky). Add butter and rose water and knead to combine. Form dough into 2 disks.

　　

Step 5

Keeping 1 disk covered with plastic wrap, roll out other disk about 3/4 inch thick on a well-floured surface and cut out various shapes with floured cookie cutters.

　　

Step 6

Bake on an ungreased large baking sheet in middle of oven until crisp and bottoms are golden, 20 to 25 minutes. Transfer cookies with a metal spatula to a rack to cool and dust with confectioners sugar while still warm. Make more cookies with remaining dough, rerolling scraps.

　　Cooks note:

　　• Cookies keep in an airtight container at room temperature 2 days.