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Preheat the oven to 350F. Line 2-4 cookie sheets with parchment paper.
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Heat the rose water in the microwave for about 5-10 seconds. Add the saffron, breaking up the strands as you sprinkle it into the rose water. Stir gently then set aside.
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Finely chop the pistachios using a small food processor using about 10 short pulses (keep the pulses short otherwise the pistachios will start to form a paste). If you do not have a food processor finely chop the pistachios by hand with a knife. Pour into a small bowl and set aside.
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Sift the flour using a mesh strainer, or sifter, along with the baking powder and cardamom into a small bowl. Add the salt and whisk well to combine. Set aside.
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In a medium bowl combined the sugar, canola oil, rice milk and extracts. Whisk well then add the cornstarch. Mix until smooth.
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Add the dry mixture into the wet mixture and mix until all the flour has been evenly incorporated. It should form a soft dough.
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Scoop out about 1 tablespoon of cookie dough and roll into a ball. Drop the ball into the bowl of chopped pistachios and flatten slightly. Place pistachio side up onto the prepared cookie sheet.
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Bake the cookies at 350 for 12-14 minutes. They should still be slightly soft, but will firm up as they cool.
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Allow to cool on the pan for about 5-10 minutes then move to a cooling rack. Cool completely then store in an airtight container for up to a week.