Description
Makes 2 dozen chewy pistachio cardamom cookies
Ingredients
Units
Scale
- 3 cups (350 g) all purpose flour
- 1/2 cup (50 g) finely ground pistachios
- 1 1/4 tsp baking soda
- 1 3/4 tsp baking powder
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 1/3 cup (275 g) light brown sugar, packed
- 1 egg ( or 1/4 cup applesauce)
- 1/4 cup (75 g) light corn syrup
- 2 tsp vanilla extract
- 1/2 cup (50 g) coarsley chopped pistachios
- 1/4 cup granulated sugar
- 1/4 cup melted white chocolate (optional)
- sprinkles
Instructions
- Into a medium mixing bowl, add flour, ground pistachios, baking soda, baking powder, cardamom, and salt. Whisk and set aside.
- In the bowl of a stand mixer, add butter and brown sugar and mix on high speed for 3 minutes, scraping down the bowl halfway through. Add egg, corn syrup, and vanilla and mix for another minute. Scrape the bowl down, add the dry ingredients and coarsely ground pistachios, and mix until just combined. Cover the dough with plastic wrap and refrigerate the dough for at least 1 hour; overnight is best.
- Preheat oven to 350°F and line a baking sheet pan with parchment paper or a silicone mat.
- Roll the dough into walnut-sized balls (~43 g each) and roll the cookies in granulated sugar. Place the cookies on the prepared baking sheet tray 4 inches apart and gently flatten them slightly with your hands. The cookies will spread quite a lot! Bake for 9-11 minutes and cool the cookies completely on the tray.
- To decorate, spoon the melted white chocolate into a piping or sandwich bag and snip a small opening. Drizzle the chocolate over half of each cookie and sprinkle with sprinkles! Let the chocolate set and enjoy!
- Prep Time: 60 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
