Cardamom-pistachio shortbread cookies

A fun flavour twist on a classic favourite!

I love that most cookie dough can be stashed in the freezer then pulled out whenever one wants to enjoy fresh-baked treats in a hurry. This dough is perfect for an impromptu tea party, plus the cookies taste extra-festive thanks to the subtle cardamom flavour and chopped pistachios. Freshly-ground cardamom seeds (from green cardamom pods) are ideal in this recipe, rather than pre-ground cardamom. When preparing this dough, I often divide it in half and bake up just a dozen, freezing the second half of the dough for later.

Ingredients

• 2 cups (240 g) all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup (75 g) confectioner’s sugar
• 1 teaspoon (5 mL) vanilla extract
• 1 teaspoon (2.5 g) freshly ground cardamom
• 1 cup (227 g) butter, at room temperature
• 1/2 cup (50 g) shelled pistachios, roughly chopped

Method

• Place the flour, salt, confectioner’s sugar, vanilla extract, cardamom, and butter in the bowl of a food processor and pulse until a dough forms. Carefully remove dough, drawing together with your hands as needed, and place on a piece of plastic wrap then shape into a log approximately 2 inches (5 cm) in diameter.
• Note that you can also make the dough using a stand mixer or electric hand mixer but it will require a little more work with your hands to draw it together into a cohesive log.
• Place the chopped pistachios on a plate then roll the log of cookie dough in them, coating the entire outside. Wrap the dough tightly in plastic wrap; refrigerate for at least 1 hour or up to 24 hours.
• When ready to bake, preheat oven to 375F and line a baking sheet with parchment paper.
• Unwrap the dough and slice into 24 cookies; place discs on the prepared baking tray. Bake for 9-11 minutes or until the edges are just beginning to turn golden brown.
• Remove from oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Makes 2 dozen cookies.