Snack: Pistachio Cardamom Butter Cookies

Recipe by Samantha Seneviratne Creamy white chocolate makes a rich, milky finish for these deliciously spiced cookies. For the best flavor, buy the highest quality white chocolate you can find. High-quality milk or dark chocolate can be substituted, if w

Ingredients

10 tablespoons unsalted butter
2 tablespoons whole cardamom pods, crushed
1 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup sugar
1 large egg
1/2 cup chopped unsalted, shelled raw pistachios (about 2 1/4 ounces)

Instructions

Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6 –8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
Meanwhile, whisk flour, salt, and baking powder in a small bowl.
Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
Position racks in upper and lower thirds of oven; preheat to 350 °F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12 –15 minutes. Transfer sheets to wire racks and let cool.