Cardamom Pistachio Shortbread Cookies

• Vegetarian

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Cardamom
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pistachios

• Dairy

  • 1 Stick Butter, unsalted
  • 2 tbsp Milk or cream

Found on mideastfood.about.com

Description

Ingredients

• 1 Stick unsalted butter, at room temperature
• 1/2 Cup sugar
• 1 Teaspoon vanilla
• 2 Tablespoons milk or cream
• 2 Cups all purpose flour
• 1/2 Teaspoon salt
• 1/4 Teaspoon cardamom
• 1/2 Cup chopped pistachios, divided

Directions

• Preparation Add the butter and sugar to a bowl and, using a stand or hand mixer, cream together. Mix in the vanilla and milk.In a separate bowl, sift together the flour, salt and cardamom. Stir the dry ingredients into the wet and fold in half the chopped pistachios. Form into a ball, wrap in plastic and refrigerate for at least one hour.When ready to make the cookies, pre-heat the oven to 350 degrees.Roll the dough out on a floured surface till it's approximately an 8" circle. Use a cookie or biscuit cutter (approx. 2 1/2") to cut out rounds. Place the remainder of the chopped pistachios in a bowl and gently dip the edges of the rounds into the nuts.Place on a baking sheet lined with parchment paper and bake for 20 - 22 minutes. After baking, allow the cookies to cool and firm up before removing them from the baking sheet.