Pistachio Cardamom Butter Cookies
Elegant butter cookies infused with cardamom and studded with pistachios, then half-dipped in white chocolate. These sophisticated cookies combine the richness of browned butter with the aromatic warmth of cardamom and the nutty crunch of pistachios.
Ingredients
- •10 tablespoons unsalted butter
- •2 tablespoons whole cardamom pods, crushed
- •1 cup all-purpose flour
- •1 teaspoon kosher salt
- •¼ teaspoon baking powder
- •½ cup sugar
- •1 whole large egg
- •½ cup chopped unsalted, shelled raw pistachios
- •8 ounces white chocolate
- •1½ teaspoons vegetable oil
- •½ cup finely chopped unsalted
- •2¼ ounces shelled raw pistachios
Cooking Instructions
- 1.
Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
30 min
- 2.
Meanwhile, whisk flour, salt, and baking powder in a small bowl.
2 min
- 3.
Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
5 min
- 4.
Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
60 min
- 5.
Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
30 min
- 6.
Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
1 min
- 7.
Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
15 min
- 8.
Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.
