Gluten-Free Pistachio Shortbread Cookies
[Vegan, Gluten-free]

For the Cookies:

1. Preheat the oven to 350°F.
2. In a medium-sized bowl, cream coconut oil and margarine with an electric mixer for about 2 minutes on medium speed. Slowly add sifted powdered sugar to the mixture one tablespoon at a time. Stir in your vanilla, ground pistachios, and flour and mix until incorporated. Stir in your agar, then cover the bowl with saran wrap and leave in the fridge overnight.
3. Remove dough from the fridge and divide it into two parts. Keep on of the parts in the fridge, covered with the plastic wrap. Roll the other half on a counter lined with parchment paper until it’s 1/4” thick. You can work your dough into your hands to warm it up if it’s too hard to work with. The dough will become very sticky so I recommend using a saran wrap on top of your dough to roll it out.
4. Use your cookie cutter shape of choice but watch out for any stuck-on cookie dough. Rinse off excess cookie dough with hot water between cuts to make a nice clean shape.
5. Place your cookies onto a baking sheet lined with parchment paper. Bake trays anywhere from 10-20 minutes, depending on the size of the cookies you are making. Watch them until the edges turn a golden-brown color.

For the Icing:

1. Whisk the chickpea brine with an electric mixer until foamy and then add the icing sugar 1 tablespoon at a time to the mixture until fully incorporated and thick. Add in rose water.
2. Dip your cookies into the icing and place them on a cookie sheet. Sprinkle on your chopped pistachios.