Pistachio Cardamom Shortbread Cookies
Cardamom Pistachio Shortbread Cookies
Cardamom and pistachio is match made in heaven. Or I am just exaggerating. Because I love both the flavors.
These cookies are readily available in India in most of the states. Specially, they are available in South of Gujarat state known as Nan Khatai. These are crispy, buttery and has a nice flavor of cardamom. Sometimes, I love to add the ground pistachios in the dough itself or sometimes , roll the formed cookies into the pistachio to add a nice touch and look to it. Its totally up to you.
Pistachio Cardamom Cookies
These shortbread cookies are eggless and made with roasted pistachios and cardamom, reminds me of my childhood cookies Nankhatai. So easy and delicious.
Servings: 12 cookies
Ingredients
- 1 cup of all-purpose flour
- 1 stick butter, 1/2 cup at room temperature
- ½ cup sugar
- 1/8 tsp of salt
- ½ tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cardamom Powder
- 2 tbsp milk optional
- 1/2 cup of coarsely chopped roasted pistachios extra to add on top. (roasted)
- 2 tbsp demerara sugar optional
Instructions
- Take shelled pistachios and roughly chop them.
- With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. In another bowl, add flour, baking powder, cardamom powder. Give it a stir.
- With mixer on low speed, add flour mix, mixing just until dough forms. If the mixture looks very dry and crumbly, add 2 tbsp of milk to help us bring the dough together.
- Stir in the roughly chopped pistachios.
- Transfer dough on lightly floured parchment paper or plastic wrap. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Sprinkle log evenly with desired coating (demerara sugar or roughly ground pistachios) if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper/plastic wrap, and refrigerate until firm, for at least 20 minutes to an hour.
- (To store longer, wrap log and paper tightly with plastic wrap.) It can keep in the refrigerator for about 4 days or frozen for 3 months. (Emergency Cookies)
- Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice the dough 3/8-inch-thick (if the dough crumbles, leave it at room temperature for few minutes). Arrange slices, about an inch apart, on baking sheet.
- Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheet for 1 to 2 minutes; transfer to a wire rack to cool completely.
- Serve them with tea or coffee. They can be paired with mango ice cream or panna cotta. So good.
Notes
Use roasted pistachios. If you do not find roasted pistachios then, you can roast them in oven for 5 minutes or stove top.
To stick the sugar or pistachios on the log, you can also lightly brush the it with milk/cream or egg.
Did you try this recipe?
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XO, Devangi
These sound delicious! Would they be good with pecans, walnuts or almonds instead of pistachios?
Yes, you can use any nuts.