Part 115 (1/2)

TIME: 35 MINUTES.

Pretty as a picture, these delectable disks are studded with jadelike pistachio nuts and are delicately scented with rose water. These cookies are a miracle of science, really; delicately flavored and somehow light and airy, chewy and crispy all at once. Lime juice and zest add a little citrus kick. A perfect end to your Persian feast, or even just some Middle Eastern takeout.

1 cups sugar

cup canola oil

3 tablespoons rice milk (soy is okay, too)

1 tablespoon rose water

2 teaspoons pure vanilla extract

1 tablespoon fresh lime juice

1 teaspoon finely grated lime zest

cup cornstarch

1 cups all-purpose flour

1 teaspoon baking powder

teaspoon salt

teaspoon ground cardamom

cup sh.e.l.led pistachios, coa.r.s.ely chopped

The easiest way to chop pistachios is to pulse them in a food processor about twenty times. Otherwise, use a chef's knife on a cutting board and be gentle so that they don't shoot all over the place.

If you are aching to try these cookies but can't afford pistachios at the moment, replace them with chopped almonds.

PREHEAT THE oven to 350F. Lightly grease two cookie sheets.

In a 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 b.a.l.l.s about 2 teaspoons in size (a bit smaller than a walnut) and dip the tops into the chopped pistachios. Press down with two fingers; the dough will flatten a bit and pistachios will collect on the bottom.

Place the cookies, nut side up, about 2 inches apart on the baking sheets. You should be able to fit sixteen on a standard baking sheet. Bake for 13 minutes; they will be soft but that's okay, they will firm up as they cool.