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 white chocolate isn't your thing.
Provided by Samantha Seneviratne
Categories Pistachio Bake Cookies Kid-Friendly Christmas Cardamom Dessert Christmas Eve Picnic Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 dozen cookies
Number Of Ingredients 13
Steps:
- Make the cookies:
- 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.
- Make the glaze and assemble the cookies:
- Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
- Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
- Do ahead
- Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.
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MDkhirul MDkhirul
[email protected]I've made these cookies several times now, and they're always a hit. They're so easy to make and they taste amazing.
Lethu Magagula
[email protected]These cookies are delicious! I love the combination of pistachio and cardamom. They're the perfect treat for a special occasion.
POPPY Cupcake Saunders
[email protected]I'm not sure what I did wrong, but these cookies turned out really bland. I think I might have forgotten to add the cardamom.
Aamir Munir
[email protected]The cookies didn't turn out as I expected. They were a bit dry and crumbly.
Sujata Rai
[email protected]These cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Shameer Bhatti
[email protected]I'm not a huge fan of pistachio, but these cookies were surprisingly good. The cardamom really balances out the flavor of the pistachio.
Terri Perkins
[email protected]These cookies are a hit with everyone I've shared them with. They're the perfect treat for any occasion.
Deniz Family
[email protected]These cookies are so easy to make! I was able to whip up a batch in no time. They're also really versatile. I've tried them with different nuts and spices, and they always turn out great.
Rihannon Fisher
[email protected]I love the unique flavor of these cookies. The pistachio and cardamom are a great combination. I also really appreciate that the recipe is not too sweet.
Simon Henriksson
[email protected]These pistachio cardamom butter cookies are absolutely divine! The combination of flavors is perfect, and the cookies are so light and fluffy. I will definitely be making these again and again.