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Food & Entertaining

Pistachio-Cardamom cookies

Author: Sydney Dye
Issue: December, 2013, Page 98

Makes approximately 60 cookies

1 cup shelled, unsalted pistachio nuts, roughly chopped
1 cup sugar
13/4 -2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon freshly ground cardamom (11/2 teaspoons if using pre-ground cardamom)
1 cup unsalted butter (2 sticks), softened
1 large egg
1 teaspoon pure vanilla extract
Coarse sugar crystals
Extra pistachio nuts

Photo by Garrett Cook

This Middle Eastern inspired cookie features cardamom. A member of the ginger family, it has a warm, spicy-sweet flavor. For fresh cardamom flavor, buy pods and grind using a mortar and pestle or spice grinder.
ADD pistachios and sugar to a food processor or blender, and process until nuts are finely ground; set aside.

SIFT together 13/4 cups flour, salt and ground cardamom; set aside.

CREAM the butter and half the pistachio sugar in a stand mixer with paddle attachment until the mixture is light and creamy; beat in egg and vanilla, scraping down the sides of the bowl as needed. Mix in the remaining pistachio sugar.

BLEND the dry ingredients slowly into the wet ingredients; add the remaining flour as needed—the dough should be pliable but not sticky.

TRANSFER dough to a floured work surface. Divide it in half; then roll each half into a 2-inch diameter log. Place each log in plastic wrap and refrigerate for 1 hour, or until firm.

PREHEAT oven to 325°.

SLICE each log into 1/2-inch-thick rounds; arrange on cookie sheets lined with parchment paper, spacing the cookies 3/4 inches apart.

SPRINKLE cookies with coarse sugar crystals and push one pistachio nut into the center of each.

BAKE for 10-12 minutes, or until the cookies are barely starting to brown. Remove from the oven and let stand 2-3 minutes; transfer to a wire rack to cool.

NOTE: Dough can be prepared up to 2 weeks ahead. Transfer wrapped dough into freezer bags and store in freezer. When ready to bake, let dough thaw until it can be sliced (about 30 minutes).

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