Cardamom Pistachio Sugar Cookies Recipe By Tasty

CARDAMOM SUGAR COOKIES

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.

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt to combine.
• In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
• Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
• Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
• Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
• Frost the cooled cookies and decorate as you wish.
• Enjoy!

PISTACHIO CARDAMOM BUTTER COOKIES

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.