Pistachio Cardamom Butter Cookies
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
59
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
10 tbsps
Unsalted Butter2 tbsps
Cardamom Pods (whole, crushed)1 cup
All-Purpose Flour1 tsp
Kosher Salt1 tsp
Baking Powder1 cup
Sugar1 large
Egg1.5 tsps
Vegetable OilDirections:
1
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
2
Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl
3
Freeze until just firm, about 15 minutes
4
Meanwhile, whisk flour, salt, and baking powder in a small bowl
5
Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar
6
Beat on medium-high speed until pale and well combined, about 2 minutes
7
Add egg and beat until combined, scraping down sides of bowl as needed
8
Add dry ingredients and pistachios and beat on low speed just until combined
9
Turn out dough onto a clean work surface
10
Divide in half
11
Place each half on a 9x13" sheet of parchment paper with the long end facing you
12
Roll dough into 2 logs about 1 1/2" in diameter
13
Wrap each in parchment paper, making sure to cover ends completely
14
Chill until firm, at least 1 hour or up to overnight
15
Position racks in upper and lower thirds of oven; preheat to 350°F
16
Let dough stand at room temperature until soft enough to slice, about 15 minutes
17
Slice logs into 1/4"-thick rounds
18
Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart
19
Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12–15 minutes
20
Transfer sheets to wire racks and let cool
21
Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6–8 minutes
22
Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl
23
Freeze until just firm, about 15 minutes
24
Meanwhile, whisk flour, salt, and baking powder in a small bowl
25
Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar
26
Beat on medium-high speed until pale and well combined, about 2 minutes
27
Add egg and beat until combined, scraping down sides of bowl as needed
28
Add dry ingredients and pistachios and beat on low speed just until combined
29
Turn out dough onto a clean work surface
30
Divide in half
31
Place each half on a 9x13" sheet of parchment paper with the long end facing you
32
Roll dough into 2 logs about 1 1/2" in diameter
33
Wrap each in parchment paper, making sure to cover ends completely
34
Chill until firm, at least 1 hour or up to overnight
35
Position racks in upper and lower thirds of oven; preheat to 350°F
36
Let dough stand at room temperature until soft enough to slice, about 15 minutes
37
Slice logs into 1/4"-thick rounds
38
Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart
39
Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12–15 minutes
40
Transfer sheets to wire racks and let cool
41
Make the glaze and assemble the cookies: Combine chocolate and oil in a small heatproof bowl
42
Heat in 10-second intervals in microwave, stirring, until melted and combined, 30–40 seconds total
43
Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets
44
Sprinkle chocolate with pistachios
45
Chill until chocolate is set, about 10 minutes
46
Combine chocolate and oil in a small heatproof bowl
47
Heat in 10-second intervals in microwave, stirring, until melted and combined, 30–40 seconds total
48
Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets
49
Sprinkle chocolate with pistachios
50
Chill until chocolate is set, about 10 minutes
51
Do ahead Dough can be made up to 2 weeks ahead; keep frozen
52
Let stand at room temperature until soft enough to slice, about 30 minutes
53
Dough can be made up to 2 weeks ahead; keep frozen
54
Let stand at room temperature until soft enough to slice, about 30 minutes