Cardamom Pistachio Cookies
These cardamom pistachio cookies are full of warm, slightly spicy flavor.
Cardamom was a new spice to my family and me. I have read a ton of recipes using this spice and decided to try it myself.
This stuff was pretty pricey at our local grocery stores. I happen to find ground cardamom at a local Indian grocery store. Their prices were way more reasonable.
Why You Will Love this Recipe
- This recipe is fast and easy to prepare. With the bonus of being really quick cleaning up. I’m all in!
- No stand mixer is required! We use a food processor.
- They make a great gift!
- They are crispy shortbread cookies infused with cardamom spice and pistachios!
Ingredients
- All-purpose flour, unsalted butter, and powdered sugar– This recipe uses the basic shortbread cookie ingredients.
- Cardamom, lemon, vanilla extract, and pistachios – All combined for the perfect flavor.
How to Make Cardamom Shortbread Cookies
Add the flour, salt, confectioners sugar, lemon zest, vanilla extract, cardamom, and butter to the bowl of a food processor and pulse until a dough forms.
Dump out the dough. Roll the dough into a log.
Place the chopped pistachios on a piece of plastic wrap.
Roll the cookie dough log in the pistachios to evenly coat the entire surface.
Wrap the dough up tightly and refrigerate overnight for the best flavor.
You could bake it after refrigerating for an hour but the cardamom flavor will not be as strong. (I allowed the dough to refrigerate overnight. But I also noticed the cookies were even better the day after baking.)
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Slice the dough into about 24 cookies. Place the cookies on the prepared baking sheet.
Bake for 10 to 14 minutes or until the edges begin to golden. Place the cookies on wire racks to cool completely.
More Cookie Recipes
- Old Fashioned Peanut Butter Cookies
- Italian Ricotta Cookies Recipe
- Chocolate Orange Shortbread Cookies
- Classic Shortbread Cookies
Cardamom Pistachio Cookies
Ingredients
- 2 cups all-purpose flour
- 2 sticks butter 1 cup, room temperature
- 1/2 tsp salt
- 3/4 cup confectioners sugar
- 1 Tbs vanilla extract
- 1 tsp heaping ground cardamom
- zest of half a lemon
- 1/2 cup pistachios roughly chopped
Instructions
- Add the flour, salt, confectioners sugar, lemon zest, vanilla extract, cardamom, and butter in the bowl of a food processor and pulse until a dough forms.
- Remove from the food processor and roll into a log of roughly 2 1/2″ in diameter.
- Roll the dough log in the chopped pistachios.
- Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or overnight to allow the cardamon and lemon zest to fully infuse the dough.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Slice the dough into 24 cookies and bake for 10 to 14 minutes or until the edges begin to golden. (mine baked 14 minutes)
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Amazing cookie. So easy to make using my food processor (chop the pistachios first, then move them to a bowl. Add the remaining ingredients and its done!). Making my fourth batch; the first three went to a Christmas cookie exchange and filled holiday gift bags to friends– they were a hit! Light but rich, buttery, and with the cardamom flavor that is unusual but delicious. A great and easy, but classy and delicious, no muss cookie.
Congratulations! This post is featured over at Diana Rambles this week and has been pinned in the Featured at Diana Rambles board at Pinterest, Yummed, and shared on Twitter. Please grab a featured button via the post guidelines graphic. Thanks for sharing this awesome recipe!
Thank you so much Diana!
I love pistachios so much, these cookies just look so tasty. Pinning to my baking board, thank you for sharing!
Thank you Katie!
These are perfect ! And who can resist pistachios and cardamoms… Beautiful!
Thanks for joining us at #SaucySaturdays
PS: you have been featured in last week’s party! Go on, check it out and feel free to brag to your friends 🙂
Thank you so much!
I love pistachios and these look delicious! Thanks for sharing with SYC.
hugs,
Jann
What a great recipe and thanks so much for sharing it with us at Full Plate Thursday! Hope you had a great Thanksgiving and come back to see us real soon.
Miz Helen