Cardamom Pistachio Sugar Cookies Recipe By Tasty

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CARDAMOM PISTACHIO SUGAR COOKIES RECIPE BY TASTY



Cardamom Pistachio Sugar Cookies Recipe by Tasty image

Here's what you need: all purpose flour, ground cardamom, fine sea salt, granulated sugar, shelled pistachios, unsalted butter, large egg, vanilla extract, powdered sugar, whole milk, dried rose petal

Provided by Tasty

Categories     Desserts

Yield 48 servings

Number Of Ingredients 11

2 ¼ cups all purpose flour, plus more for dusting
1 teaspoon ground cardamom
½ teaspoon fine sea salt
¾ cup granulated sugar
½ cup shelled pistachios, plus ¼ cup (30 g), very finely chopped
2 sticks unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
2 ¾ cups powdered sugar
¼ cup whole milk
dried rose petal, for garnish - optional

Steps:

  • In a medium bowl, combine the flour, cardamom, and salt.
  • In a food processor, combine the granulated sugar and ½ cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
  • Add the butter to the stand mixer bowl and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the egg and vanilla and beat until almost combined. Add the flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide the dough into 2 portions and shape into discs. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
  • Line 2 baking sheets with parchment paper.
  • Working with 1 portion at a time, roll out the dough on a lightly floured surface to ⅛ inch thick. Using a 2 ⅝-inch (6-cm) scalloped-edge cutter, cut out cookies, then transfer to the prepared baking sheets, spacing 1 inch apart. Re-roll the scraps to cut out more cookies. Chill in the refrigerator for 20 minutes.
  • Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
  • Bake the cookies, rotating the baking sheets 180° and swapping top to bottom halfway through, until the cookies have set, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
  • Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
  • Using an offset spatula, spread the icing evenly over cookies, all the way to the edges. Return to the rack and immediately sprinkle the finely crushed pistachios and rose petals, if using, on top. Let sit until dry to the touch, 20 more minutes.
  • Enjoy!

Nutrition Facts : Calories 65 calories, Carbohydrate 13 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 8 grams

CARDAMOM SUGAR COOKIES



Cardamom Sugar Cookies image

The warm flavor of cardamom spices up these classic sugar cookies. They're the ideal treat for your homemade goody basket. Tint the glaze to fit the season.-Darina Jurasek, Salmon Arm, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
Coarse sugar and/or edible glitter

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cardamom, salt and nutmeg; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Cover and refrigerate for at least 3 hours., Roll each disk directly on parchment to 1/8-in. thickness. Cut with a floured 2-1/2-in. snowflake-shaped cookie cutter, leaving at least 2 in. between cookies. Remove trimmings; repeat with remaining dough, refrigerating dough as needed., Place parchment with cookies on baking sheets. Bake at 325° until edges are lightly browned, 12 to 15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and milk. Pipe over cookies and sprinkle with coarse sugar and/or glitter. Let dry completely.

Nutrition Facts : Calories 88 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 65mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

PISTACHIO CARDAMOM BUTTER COOKIES



Pistachio Cardamom Butter Cookies image

Creamy white chocolate makes a rich, milky finish for these deliciously spiced cookies. For the best flavor, buy the highest quality white chocolate you can find. High-quality milk or dark chocolate can be substituted, if white chocolate isn't your thing.

Provided by Samantha Seneviratne

Categories     Pistachio     Bake     Cookies     Kid-Friendly     Christmas     Cardamom     Dessert     Christmas Eve     Picnic     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 1/2 dozen cookies

Number Of Ingredients 13

For the cookies:
10 tablespoons unsalted butter
2 tablespoons whole cardamom pods, crushed
1 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup sugar
1 large egg
1/2 cup chopped unsalted, shelled raw pistachios (about 2 1/4 ounces)
For the chocolate glaze:
8 ounces white chocolate, coarsely chopped
1 1/2 teaspoons vegetable oil
1/2 cup finely chopped unsalted, shelled raw pistachios (about 2 1/4 ounces)

Steps:

  • Make the cookies:
  • Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
  • Meanwhile, whisk flour, salt, and baking powder in a small bowl.
  • Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
  • Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
  • Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
  • Make the glaze and assemble the cookies:
  • Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
  • Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
  • Do ahead
  • Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.

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