PISTACHIO AND CARDAMOM COOKIES

Ingredients

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DOUGH

• 10 Tablespoons Butter
• 8-12 Cardamom Pods
• 1 Cup Flour
• 1/2 Tablespoon Ground Cardamom
• 3/4 Teaspoon Salt
• 1/4 Teaspoon Baking Powder
• 1/3 Cup Sugar
• 1 Egg
• 1/2 Cup Pistachios
  • Chopped

CHOCOLATE GLAZE

• 1/2 Cup Chocolate
  • Chopped
• 1/2 Teaspoon Vegetable Oil
• 1/4 Cup Pistachios
  • Chopped

Directions

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DOUGH

1. In a small saucepan over medium heat, melt the butter with the cardamom pods. Stir occasionally and cook until butter begins to brown.
2. Let stand for 15 minutes, strain into a bowl and freeze until just firm (15-20 minutes).
3. In a small bowl, combine flour, ground cardamom, salt and baking powder.
4. Chop pistachios.
5. In a medium bowl, combine butter and sugar. Whisk until combined and pale.
6. Add egg and whisk until combined.
7. Add the dry ingredients and the 1/2 cup chopped Pistachios and whisk until barely combined.
8. On a piece of plastic wrap, roll out dough into a log. Place in fridge overnight to chill.

BAKE AND GLAZE

1. Preheat oven to 350 degrees.
2. Slice dough into 1/4″ thick cookies. If it’s difficult to slice, let dough rest at room temperature for 5-10 minutes.
3. Arrange on cookie sheet and bake for 10-15 minutes, until lightly golden.
4. Let the cookies cool before applying glaze.
5. Chop pistachio to desired topping size and set aside.
6. Chop chocolate and place in a small saucepan. Using a double boiler method, melt the chocolate.
7. Add the veggie oil to the pan and stir to combine.
8. Pour chocolate into a small cup/bowl and dip half of each cookie into the chocolate.
9. Top with chopped pistachios and allow the chocolate to set.

Notes:
Adjust cardamom to taste.