Cardamom Pistachio Cookies

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Cardamom Pistachio Cookies, rich and buttery, with a wonderful combination of melt-in-your-mouth shortbread, crumbly and crunchy texture, earthy aroma of cardamom and a subtle warm touch coming from the pistachios. These delicious cookies make a fantastic addition to your holiday cookie wishlist, or just a treat to enjoy with a hot drink all year round.

Prep Time20

Cook Time25

Chilling Time20

Total Time1 5

Course: Dessert

Cuisine: Middle Eastern

Servings: cookies

Calories: 125kcal

Author: Daniela Apostol

Ingredients

225 g soft butter (1 cup)
250 g plain flour ( 2 cups)
100 g cornflour ( cornstarch, ¾ cup )
100 g granulated sugar (½ cup)
1 teaspoon ground cardamom
120 g roasted pistachios (roughly chopped, 1 cup)

Instructions

To make the cookies, add the soft butter and sugar to a large mixing bowl, and use a hand mixer to cream them together until you get a pale-yellow colour and silky texture.
Sift the flour and cornflour, add the cardamom and half of the pistachios, and knead into a dough.
Cover the dough in clingfilm and refrigerate for 20 minutes.
Flour the work surface and the rolling pin, and roll the dough to a thickness of ½ cm.
Use cookie cutters to cut out shapes, then arrange them onto 2 baking trays.
Top each cookie with the remaining chopped pistachios.
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes.
Remove them from the oven, and leave the cookies to cool down onto the trays for 5 minutes, then transfer them onto a cooling rack to cool down completely.

Video

Notes

Using a high quality butter that has a high fat content brings the best results, you get a soft, crumbly cookie base that simply melts in the mouth. I would not substitute it for margarine or spreadable.
The cookies are perfect for freezing, you can shape the dough into a log, cover it in clingfilm, and freeze it. When ready to bake, just slice it, and bake from frozen.

Nutrition