Pistachio Cookies with Pistachio Butter, Orange, and Cardamom
Pistachio butter cookies spiced with bright orange zest and aromatic cardamom are delicious and so easy to make. They have a wonderful and extremely special flavor profile that will transform your mood and elevate your everyday sweet moment.
Servings: 18 cookies
Equipment
Ingredients
- 4 ounce unsalted butter 1 stick, ½ cup, 113 g, melted and cooled
- ½ cup pistachio butter 128 g
- ¾ cup light brown sugar firmly packed, 150 g
- Zest of a small orange
- 1 large egg room temperature
- ½ teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour 169 g
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon cardamom reduce to ⅛-¼ if freshly ground
- ½ cup pistachio 70 g, roasted, ground or finely chopped
Instructions
- Melt butter in a small sauce pan over medium heat and allow to cool to room temperature.
- Combine flour, salt, baking soda, baking powder, cardamom, and ground pistachio in a small bowl and whisk to distribute evenly.
- In a stand mixer bowl, combined cooled melted butter with pistachio butter, brown sugar and orange zest, beat with the paddle attachment for 1 minute until combined.
- Add egg, and vanilla extract, beat for another minute until combined.
- Slowly add the flour mixture to the liquid mixture and stir until incorporated.
- Refrigerate the cookie dough for about 30 minutes.
- Divide the dough into 18 portions, about 1 ¼ oz each. Roll into balls and refrigerate while you preheat the oven.
- Preheat oven to 350°F.
- Place dough balls on a parchment lined cookie sheet about 2 inches apart and bake for 11 minutes in the middle oven rack.
- Remove from the oven and place baking sheet on a wire rack.
- Let cool for 5 minutes on the baking sheet before moving the cookies on to the wire rack to cool completely.
Notes
- You can use light or dark brown sugar for this recipe. In a pinch, granulated sugar will work too. A reader also substitute coconut light brown sugar with success.
- Readers have also made these gluten free using King Arthur gluten free flour and almond flour with success.
- You can divide the dough immediately after mixing and then chill if you are not planning to bake them within half an hour, or if you are making them ahead. You can keep the dough balls refrigerated for a couple of days.
- Cardamom can be a very strong flavor especially if you're using freshly ground cardamom, reduce the amount in this case or use as much or as little as you prefer.
- Try this recipe as a base using other nuts, making your own nut butter for gourmet variations.
Nutrition
Serving: 38g | Calories: 175kcal
