Pistachio Cardamom Cookies

By daiseyduck

The flavors paired wonderfully together — and these cookies are equally fabulous. The cookie is soft and chewy, and the addition of pistachio paste keeps them moist for days after baking. The pistachio and cardamom flavors shine.

Ingredients

• 8 ounces butter, at room temperature
• 8 ounces sugar
• 8 ounces brown sugar
• 1/3 cup Pistachio Nut Paste
• 9 ounces pistachio flour
• 9 ounces all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 Tbs. ground cardamom
• Vanilla
• 2 eggs plus 1 egg yolk

Details

Adapted from blog.williams-sonoma.com

Preparation

Step 1

In a stand mixer with the paddle attachment, cream the butter and sugars on high speed until light and fluffy.



Whisk/sift the dry ingredients together.



Turn the mixer to low and add the eggs and yolk, one at a time, scraping down the sides periodically. Add the pistachio paste and a splash of vanilla. Slowly add the dry ingredients until combined.



Use a small scoop to portion out the cookies. Chill for 15 minutes (don’t skip this step!)



Bake at 350 for 13 minutes.