Pistachio Cardamom Shortbread Drops

Pistachio Cookies recipe

This pistachio cardamom shortbread drops recipe from Aube Giroux of Kitchen Vignettes has the texture of shortbread with ground pistachios and cardamom fragrance.

Yield: 2 dozen cookies

Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 1 1/4 cup whole spelt (or whole wheat) flour
  • 1/2 cup icing sugar*
  • 1/2 cup ground pistachios
  • 1 tsp. ground cardamom
  • 1/4 cup finely chopped pistachios for garnish

Directions

  1. Using an electric mixer, whip the butter, sugar, cardamom, and ground pistachios together until smooth and creamy.
  2. Add the flour and mix until a uniform dough is obtained.
  3. With floured hands, roll into balls about an inch in diameter. Place on a cookie sheet lined with parchment paper, 3 inches apart.
  4. With your thumb, make an indentation in each ball and fill with chopped pistachios.
  5. Refrigerate the cookie sheet with the cookies on it for about 15 minutes, while you preheat your oven. Bake for 15 minutes at 350 F. Allow the cookies to cool on the pan before removing.

Tips/Techniques

*To make your own icing sugar, simply pulse regular white sugar in your coffee grinder or blender for a few seconds until powdery.