Cardamom Pistachio Cookies
You don’t need to worry about being too neat or tidy when frosting these impressive cookies; the glaze will smooth itself out on its own. Just be sure to sprinkle with pistachios and rose petals right away so they adhere to the top before the glaze sets.Ingredients:
Dough
2¼ cups (560 mL) all-purpose flour, plus extra for
dusting
1 tsp (5 mL) ground cardamom
1/2 tsp (2 mL) fine sea salt
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) natural shelled pistachios
1 cup (250 mL) unsalted butter, at room temperature
1 egg
1 tsp (5 mL) vanilla
1 tsp (5 mL) ground cardamom
1/2 tsp (2 mL) fine sea salt
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) natural shelled pistachios
1 cup (250 mL) unsalted butter, at room temperature
1 egg
1 tsp (5 mL) vanilla
Glaze:
2¾ cups (675 mL) icing sugar
1/4 cup (60 mL) whole milk
1/4 cup (60 mL) natural shelled pistachios, very finely
2¾ cups (675 mL) icing sugar
1/4 cup (60 mL) whole milk
1/4 cup (60 mL) natural shelled pistachios, very finely
chopped
Dried rose petals, optional
Directions:
Combine flour with cardamom and salt in a small bowl and set aside.
In a food processor, whirl granulated sugar with 1/2 cup (125 mL) pistachos until finely ground. Transfer to a stand mixer fitted with the paddle and beat with butter on medium speed until smooth, 1 minute. Scrape down sides of bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Divide dough in half and shape into discs. Wrap in plastic and chill for 1 hour.
Dried rose petals, optional
Directions:
Combine flour with cardamom and salt in a small bowl and set aside.
In a food processor, whirl granulated sugar with 1/2 cup (125 mL) pistachos until finely ground. Transfer to a stand mixer fitted with the paddle and beat with butter on medium speed until smooth, 1 minute. Scrape down sides of bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Divide dough in half and shape into discs. Wrap in plastic and chill for 1 hour.
Arrange racks in top and bottom thirds of oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment.
Working with 1 disc at a time, roll dough on a lightly floured surface to 1/8-inch (3-mm) thickness. Using a 2 5/8-inch (6-cm) scalloped-edge cutter, cut rounds. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Chill for 20 minutes. Re-roll scraps and repeat with remaining dough.
Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 12 to 14 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes.
Combine icing sugar with milk in a small bowl. Mixture will be thick. Using an offset spatula, spread evenly over cookies, pushing to edges. Transfer to rack and immediately sprinkle with 1/4 cup (60 mL) pistachios and rose petals, if using. Let stand until dry to the touch, 20 more minutes. Makes 48 cookies
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