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.

Share Pistachio Cardamom Butter Cookies