These cookies have quickly become a favorite in our house. They’re intensely buttery, with crispy edges and a chewy center. Processing the pistachios into a peanut butter-like paste ensures there’s plenty of nutty flavor in every bite!
Pistachio and Cardamom Cookies
yields about 5 dozen cookies
1 cup roasted and salted pistachios
2 Tablespoons olive oil
1/2 cup butter, softened
3/4 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 1/4 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon The Spice House Ground Green Cardamom
Heat the oven to 350ºF. Line a cookie sheet with parchment.
In a food processor, grind the nuts into a fine meal – about 45 seconds. With the motor still running, drizzle in the olive oil to form a paste resembling crunch peanut butter.
In a mixing bowl, beat together the pistachio butter and butter until smooth. Beat in the sugars until light and fluffy. Beat in the egg and vanilla.
In a second bowl, combine the flour, baking soda, baking powder, and cardamom. Stir the dry ingredients into the wet ingredients until a soft dough forms.
Drop teaspoon-sized balls of dough onto the parchment lined baking sheet, about 2 inches apart. Bake 15-18 minutes or until the edges are golden brown (the centers will still be pale and soft, but will collapse and darken slightly as the cookies cool.)
Note: If you prefer, you can use raw, unsalted pistachios instead of roasted ones. Make the recipe as written, but add 1/4 teaspoon salt in with the flour.