Description

These fragrant drop cookies combine the earthy crunch of homemade pistachio paste with the warm, citrusy notes of ground cardamom. Soft in the center with perfectly crisp edges, they offer a sophisticated yet simple treat that pairs beautifully with a hot cup of tea.

Ingredients

1 cup roasted and salted pistachios
2 tablespoons olive oil
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cardamom

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Instructions

Preheat your oven to 350ºF (175ºC) and line baking sheets with parchment paper.
Place roasted pistachios in a food processor and pulse for 45 seconds until fine; slowly pour in olive oil while the motor is running until a thick paste forms.
In a large mixing bowl, cream together the homemade pistachio paste and softened butter until smooth.
Add granulated and brown sugars to the butter mixture and beat until light and fluffy.
Mix in the egg and vanilla extract on medium speed, scraping down the sides of the bowl to ensure even distribution.
In a separate bowl, whisk together the flour, baking soda, baking powder, and ground cardamom.
Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
Drop rounded balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 15 to 18 minutes until the edges are golden brown, then cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

For the most vibrant green color, use high-quality pistachios and ensure they are ground into a smooth paste to distribute the flavor evenly. If you prefer a bit of texture, you can reserve a tablespoon of the crushed nuts to fold back into the dough at the very end. Store these cookies in an airtight container at room temperature to keep them soft for up to five days.

Prep Time: 15 mins
Cook Time: 18 mins
Category: Dessert
Method: Baking
Cuisine: American