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Cardamom pistachio cookies stacked on a red plate.
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4.67 from 9 votes

Cardamom Pistachio Cookies

Rich, buttery cardamom shortbread, crusted with pistachios!
Prep Time1 hour 15 minutes
Cook Time14 minutes
Total Time1 hour 29 minutes
Course: Dessert
Cuisine: American, Middle Eastern
Keyword: cardamom, cookies, pistachio, shortbread
Servings: 24
Calories: 136kcal
Author: Leigh Harris

Ingredients

  • 2 cups all-purpose flour
  • 2 sticks butter 1 cup, room temperature
  • 1/2 tsp salt
  • 3/4 cup confectioners sugar
  • 1 Tbs vanilla extract
  • 1 tsp heaping ground cardamom
  • zest of half a lemon
  • 1/2 cup pistachios roughly chopped

Instructions

  • Add the flour, salt, confectioners sugar, lemon zest, vanilla extract, cardamom, and butter in the bowl of a food processor and pulse until a dough forms.
  • Remove from the food processor and roll into a log of roughly 2 1/2" in diameter.
  • Roll the dough log in the chopped pistachios.
  • Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or overnight to allow the cardamon and lemon zest to fully infuse the dough.
  • Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  • Slice the dough into 24 cookies and bake for 10 to 14 minutes or until the edges begin to golden. (mine baked 14 minutes)
  • Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg