Cardamom Pistachio Sugar Cookies

Cardamom Pistachio Sugar Cookies

raw material

48 servings

• 2 ¼ cups all-purpose flour (280 g), plus more for dusting
• 1 teaspoon cardamom powder
• ½ teaspoon fine sea salt
• ¾ cup granulated sugar (150 g)
• ½ cup shelled pistachios (65 grams), plus ¼ cup (30 grams), chopped
• 2 sticks unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ¾ cups powdered sugar (300​​g)
• ¼ cup whole milk (60 ml)
• Dried rose petals, for garnish – optional

Nutritional Information

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• Calories 65
• Fat 1g
• Carbohydrates 13g
• Fiber 0g
• sugar 8g
• Protein 1g

An estimate based on a serving size.

Prepare

1. In a medium bowl, combine flour, cardamom and salt.
2. In a food processor, combine granulated sugar and ½ cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
3. Add the butter to the bowl of a stand mixer and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the eggs and vanilla and whisk until almost combined. Add the flour mixture and continue to mix on medium-low speed until the dough comes together. Divide the dough into 2 and form into discs. Wrap in plastic wrap and refrigerate for 1 hour.
4. Line 2 baking sheets with parchment paper.
5. Using one serving at a time, roll out dough to ⅛ inch thickness on a lightly floured surface. Using a 2 ⅝ inch (6 cm) scalloped edge cutter, cut out cookies and transfer to prepared baking sheet, 1 inch apart. Reroll the pieces to cut out more cookies. Chill in refrigerator for 20 minutes.
6. Arrange grills in top and bottom thirds. Preheat to 350°F (180°C).
7. Bake cookies, rotating pan 180°, switching from top to bottom halfway through, until cookies are set, 12-14 minutes. Cool on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
8. Combine powdered sugar and milk in a small bowl and whisk until smooth; icing will be thick.
9. Using a spatula, spread the frosting evenly over the cookies, all the way to the edges. Return to rack and immediately sprinkle crushed pistachios and rose petals (if using) on ​​top. Let stand until dry to the touch, then wait another 20 minutes.
10. enjoy!