Healthy Rose Cookies Recipe With Persian Twist

Healthy Rose Cookies Recipe With Persian Twist is a whole wheat eggless cookie made with added dates, pistachios and rose petals. This decadent cookie will be sweetened with date syrup and not regular cane sugar to make it even richer and healthier. The rose glaze is freshly prepared to be spread on the cookies for color and drool-worthy taste.  Whole Wheat Flour, Sooji (Semolina/ Rava), Gram flour (besan), Dessicated Coconut, Rose Petals, Dates, Pistachios, Butter (Salted), Baking powder, Sugar, Rose Petals, Water   1 cup Whole Wheat Flour 1/4 cup Sooji (Semolina/ Rava) 1/4 cup Gram flour (besan) 1/4 cup Dessicated Coconut 1 cup Rose Petals 1/2 cup Dates 2 tablespoons Pistachios , coarsely broken 3/4 cup Butter (Salted) , at room temperature 1 teaspoon Baking powder For Rose Glaze/ Reduction 3 tablespoon Sugar 1/2 cup Rose Petals 1 tablespoon Water             Before we start making Healthy Rose Cookies Recipe With Persian Twist, make sure all the ingredients required are at room temperature.Mix together the dry ingredients- flour, semolina, coconut, baking powder and dried rose petals.Now, gently add in butter, date syrup, and knead the mix to form a crumbly dough, then knead to make a firm cookie dough. Set aside.To prepare the glaze or rose reduction, add sugar, rose petals and water in a pan and heat on a low flame till the rose juice gets evenly dissolved and the mixture turns pinkish and turbid. Keep aside to cool.Preheat Oven to 200 degrees Celsius.Roll out the cookie dough and cut to the round shape with a Cookie cutter. Add and gently press some broken pistachios into each cookie.Arrange them on a Baking sheet on the baking tray and bake in the oven for about 20 minutes or till done.Glaze the rose reduction/glaze on your cookies with the help of a basting brush for that shiny layer and texture.Serve Healthy Rose Cookies Recipe With Persian Twist with Qahwa and Lentil Tabbouleh during snack time.