---begin-tinykitchen---
Title: Pistachio Rose Water Cookies

1 1/4 C sugar
1/2 C canola oil
3 T rice milk
1 T rose water
2 t vanilla extract
1 T fresh lime juice
1 t grated lime zest
1/4 C cornstarch
1 3/4 C all purpose flour
1 t baking powder
1/2 t salt
1/4 t ground cardamom
1/2 C shelled pistachios, coarsely chopped

Preheat the oven to 350° F. Lightly grease two cookie sheets.

In mixing bowl, whisk together the sugar, oil, rice milk, rose water, vanilla, lime juice, and zest. Add the cornstarch and whisk until dissolved.

Add the flour, baking powder, salt, and cardamom. Mix well.

Roll the dough into balls a bit smaller than a walnut and dip the tops into the chopped pistachios.

Place the cookies nut side up about 2 inches apart on the baking sheets. Bake for 13 minutes. They will be soft but will firm up as they cool.

Remove from the oven and let cool on racks.

From Veganomicon
---end-tinykitchen---