Cardamom Pistachio Cookies
Makes about five dozen 1.5 – 2-inch cookies
1 cup (2 sticks) unsalted butter, chilled
1/2 cup superfine sugar
1 teaspoon vanilla extract
2 egg yolks
2 cups flour
1/2 teaspoon salt
1 teaspoon cardamom seeds, crushed using a mortar and pestle
1/4 cup sparkling decorative sugar
1/4 cup chopped pistachio nuts
1. Heat the oven to 375 degrees. Using an electric mixer, cream the butter until smooth.
Add the sugar and beat for one minute. Add the vanilla extract and egg yolks and beat an additional minute.
2. Sift together the flour and salt. Spoon the flour mixture into the butter mixture and add the cardamom. Beat on low speed, then increase to medium and mix until the batter is combined.
3. Spoon the dough into a cookie press and press out onto ungreased baking sheets.
Or roll the dough into a log, wrap in parchment paper and chill for two hours before slicing into rounds and arranging evenly onto the cookie sheets. In a small bowl, combine the sparkling sugar and the pistachio nuts, then sprinkle some on each cookie.
I find it helpful to make a little indentation in the cookie to hold the topping. It also helps to gently press the sugar and pistachios into the dough before cooking...
4. Bake just until the edges of the cookies start to turn a pale golden color, about 8 to 10 minutes. Let the cookies cool on the baking sheet, then remove carefully to a wire rack. The cookies will firm up as they cool. When they are completely cool, store in an airtight container. They may be kept frozen up to two months.
Makes about five dozen 1.5 – 2-inch cookies
1 cup (2 sticks) unsalted butter, chilled
1/2 cup superfine sugar
1 teaspoon vanilla extract
2 egg yolks
2 cups flour
1/2 teaspoon salt
1 teaspoon cardamom seeds, crushed using a mortar and pestle
1/4 cup sparkling decorative sugar
1/4 cup chopped pistachio nuts
1. Heat the oven to 375 degrees. Using an electric mixer, cream the butter until smooth.
Add the sugar and beat for one minute. Add the vanilla extract and egg yolks and beat an additional minute.
2. Sift together the flour and salt. Spoon the flour mixture into the butter mixture and add the cardamom. Beat on low speed, then increase to medium and mix until the batter is combined.
3. Spoon the dough into a cookie press and press out onto ungreased baking sheets.
Or roll the dough into a log, wrap in parchment paper and chill for two hours before slicing into rounds and arranging evenly onto the cookie sheets. In a small bowl, combine the sparkling sugar and the pistachio nuts, then sprinkle some on each cookie.
I find it helpful to make a little indentation in the cookie to hold the topping. It also helps to gently press the sugar and pistachios into the dough before cooking...
4. Bake just until the edges of the cookies start to turn a pale golden color, about 8 to 10 minutes. Let the cookies cool on the baking sheet, then remove carefully to a wire rack. The cookies will firm up as they cool. When they are completely cool, store in an airtight container. They may be kept frozen up to two months.
From the Wednesday Chef's recipe post: Mary Ellen Rae's Cardamom Pistachio Cookies
I brought the potluck leftovers to work today and they were devoured! One guy suggested they tasted like fruit loops. I looked at him *very* skeptically.
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