Pistachio Rose Water Macaroons

These exotically flavored, pale green cookies are quite special. The recipe comes from the cookbook Jewish Food: The World at Table by Matthew Goodman.

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Pistachio Rose Water Macaroons

3 cups shelled pistachios (about 1 pound)
1 cup sugar, divided
Whites of 3 eggs, room temperature
Dash salt
1/4 teaspoon cream of tartar
1 1/2 teaspoons rose water*

* Rose water is distilled from water and roses. It is used heavily in South Asian, West Asian, and Middle Eastern cuisine (especially in sweets). It is usually found in specialty stores (Asian or Indian grocery and spice stores), but some grocery stores now carry it. If you are unable to find culinary essence or rose water, substitute 1 tablespoon fresh squeezed lemon juice.

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or Silpat.

Grind pistachios with all but 2 tablespoons of the sugar in a food processor, leaving some chunks for texture.

Beat the egg whites until stiff peaks form, gradually adding the remaining 2 tablespoons sugar, salt, and cream of tartar. Gently fold the ground pistachio nuts and rose water into the egg whites in three additions, using a large spatula.

Drop by heaping tablespoonfuls (or shape into rounds with your hands), leaving 1-inch between the cookies. Bake until lightly browned, approximately 17 to 20 minutes. Remove from oven and let cool on the baking sheets for a few minutes; transfer to wire racks to cool completely. Store in an airtight container at room temperature.

Makes about 30 cookies.