Pistachio Cardamom Shortbread
These cookies sit at the intersection of buttery Scottish tradition and the fragrant spice markets of the Middle East. Ground cardamom weaves through the dough with its warm, almost citrusy aroma, while finely chopped pistachios add a subtle crunch and gorgeous flecks of green throughout each slice.
The beauty of shortbread lies in its restraint. There are only a handful of ingredients here, which means quality matters. Use the best butter you can find, and take the time to cream it properly with the sugar until it's genuinely light and fluffy. That extra effort creates a texture that's crisp on the edges yet tender enough to melt on your tongue. A pinch of sea salt on top right before baking pulls everything into focus.
Stack these on a plate with a pot of strong tea or cardamom-spiced coffee for an afternoon that feels a little more special. They also make a beautiful homemade gift wrapped in parchment and tied with twine.
Ingredients
- ● 1 cup unsalted butter
- ● 1/2 cup powdered sugar
- ● 2 cups all-purpose flour
- ● 1/4 cup cornstarch
- ● 1 tsp ground cardamom
- ● 1 tsp vanilla extract
- ● 1/2 cup shelled pistachios
- ● 1/4 tsp fine sea salt
- ● 1 tsp flaky sea salt
Instructions
- 1Beat the room temperature butter and powdered sugar together in a stand mixer (or with a hand mixer) on medium speed for 3 to 4 minutes, until light and fluffy. Add the vanilla extract and mix to combine.
- 2In a separate bowl, whisk together the flour, cornstarch, ground cardamom, and fine sea salt.
- 3Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until the dough comes together. Fold in the chopped pistachios by hand with a spatula.
- 4Turn the dough out onto a sheet of plastic wrap. Shape it into a log about 2 inches in diameter. Wrap tightly and refrigerate for at least 1 hour until firm.
- 5Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
- 6Slice the chilled log into rounds about 1/3 inch thick. Arrange them on the prepared baking sheets about 1 inch apart. Sprinkle each cookie with a pinch of flaky sea salt.
- 7Bake for 18 to 22 minutes, rotating the pans halfway through, until the edges are just barely golden. The centers should still look slightly pale.
- 8Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to one week.
Nutrition Facts
| Calories | 130 |
|---|---|
| Protein | 2g |
| Carbohydrates | 13g |
| Fat | 8g |
