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