Rosewater Khatai Cookies

Khatai cookies are classic Afghani cookies. The fat in these cookies comes from corn oil rather than butter. The rosewater adds a floral note that mixes well with the spicy and citrusy cardamom. They are crunchy and would be great with a cup of tea.


1.5 cups AP flour

1 cup sugar

3/4 cup corn or vegetable oil

1 T cardamom

1 T rose water (you might be able to find rosewater at your specialty grocery store. If not, check online. I was able to find it at my regular grocery store in Astoria, Queens. )

1/4 cup finely ground pistachios

For the cookies…

1) Preheat oven to 350 F. Sift together flour, sugar and cardamom in a large bowl. Measure out the oil and add the rosewater to the oil and mix together.

2) Add the oil and rosewater mixture to the flour mixture and stir until combined. Shape dough into 2inch balls. Place them on parchment lined

cookie sheets and press down as they will not expand much in the oven. Sprinkle pistachios over the cookies.

3) Bake cookies for 15 minutes or until lightly golden brown. Place cookies on wire cooling rack.