This post contains affiliate links.
So, I’ll be spending the next two weeks by myself. My husband moved out to the east coast yesterday to pursue his dream job at Sidewalk Labs in NYC while I stay out here and focus on my career in SF. We set up a nanny share for Elara, but it won’t start until mid-June, so he took Elara with him so that my mom could look after her until then. I’m going to miss my cuddle time with my baby but this also means 2 weeks of me-time! (I’m trying to stay positive here!) My plan is to go shopping, bake tons and eat as many warm meals as I can get!
On my first day of being alone, I made some pistachio cardamom tahini cookies! I found this simple recipe for tahini cookies via Food Gal and decided to add pistachios and ground cardamom to it to up the flavor factor!
These cookies are like mini shortbreads with almost a peanut buttery, nutty flavor. Sadly I could barely taste the cardamom, so I would definitely increase the amount of cardamom in them! They practically melt in your mouth and the sesame seeds add a nice crunchy texture!
After I baked the cookies, I taste-tested them and felt like something was missing. I decided that a drizzle of white chocolate would fix any issues! Because chocolate fixes all! And it worked – the cookies themselves aren’t all that sweet so the white chocolate worked perfectly with them!
If you’re looking for something other than your regular everyday chocolate chip cookie, try these pistachio cardamom tahini cookies! I promise you that they are everything but basic!
Pistachio Cardamom Tahini Cookies
- Total Time: 25 minutes
- Yield: 4 dozen cookies 1x
Ingredients
- 1 3/4 cups unsalted butter, at room temperature
- 1/4 cup powdered sugar
- 1/2 cup granulate sugar
- 1 cup tahini , stirred well
- 1 3/4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 tsp ground cardamom
- 1/2 cup unsalted pistachios, chopped
- 1/2 cup black sesame seeds
- 5 oz white chocolate, melted
Instructions
- Add butter, powdered sugar, granulated sugar and tahini to a mixing bowl. Mix on medium speed until smooth. Make sure to scrape down the bowl!
- Add flour, salt and ground cardamom to the butter mix and mix well. Add chopped pistachios and mix in.
- Pour dough out onto a lightly floured work surface and roll out into a log that is 2 inches in diameter.
- Sprinkle black sesame seeds onto a plate and roll the log into the seeds until covered on all sides.
- Wrap the dough in plastic wrap and refrigerate for at least 4 hours.
- Pre-heat the oven at 300 F
- Unwrap the dough and cut into 1/4 inch slabs. Place the cookies 2 inches apart onto a parchment- lined baking sheet.
- Bake for 12 – 15 minutes or until the edges are firm but not browned. Cool on the cookie sheet and place on a wire rack.
- Spoon melted white chocolate into a small sandwich bag and snip off a small corner with a scissors. Drizzle the white chocolate onto the cookies and sprinkle with more black sesame seeds and chopped pistachios. Place in fridge until the chocolate is set. Store cookies in an airtight container for up to 5 days.
Notes
Adapted from Soframiz
- Prep Time: 10 minutes
- Cook Time: 15 minutes
