Description
About 32 small slice-and-bake pistachio-cardamom butter cookies.
Ingredients
Scale
- 1 cup Unsalted butter, softened
- 2/3 cup Confectioners' sugar
- 1 teaspoon Pure vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Ground cardamom
- 1/4 teaspoon Fine salt
- 3/4 cup Shelled unsalted pistachios, finely chopped
Instructions
- Beat 1 cup softened butter with 2/3 cup confectioners' sugar until creamy; mix in 1 tsp vanilla. Whisk 2 cups flour, 1 tsp ground cardamom and 1/4 tsp fine salt separately. Add dry mixture on low speed just until a crumbly dough begins to hold, then fold in 3/4 cup finely chopped pistachios.
- Press together and divide dough in half. Form two even logs about 8 inches long and roughly 1 3/4 inches wide, wrapping tightly in parchment. Refrigerate at least 60 minutes until firm enough to slice. Heat oven to 350°F near the end of the chill.
- Unwrap one log at a time and cut into about 16 half-inch rounds each, for approximately 32. Place spaced apart on two parchment-lined sheets. Bake one sheet at a time about 10–12 minutes, until edges are just lightly golden; do not wait for the centers to brown.
- Cool five minutes on the sheet, then transfer to a rack. Allow about 25 minutes after the last batch to cool fully. A first bake should document whether logs hold shape, exact thickness and the actual count.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: one-hour log chill, two twelve-minute oven batches and 30-minute final cool; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 24 minutes
- Category: Cookies
Nutrition
- Serving Size: One roughly half-inch cookie