Description
A great way to spruce up your holiday table!
Ingredients
Scale
- 270 g all-purpose flour
- 1 tsp ground cardamom
- 1 /2 tsp kosher salt
- 150 g sugar
- 50 g pistachios, finely chopped
- 226 g unsalted butter, room temperature
- 1 egg
- 1 tsp vanilla extract
- 330 g powdered sugar
- 1 /4 cup whole milk
Instructions
- Combine flour, cardamom, and salt in a bowl.
- In a food processor, combine the granulated sugar and pistachios, process until finely ground.
- Transfer pistachio sugar to a stand mixer fitted with the paddle attachment, add butter and beat until smooth, scraping sides of bowl as needed.
- Add the egg and vanilla extract and mix until just combined.
- Add the flour mixture and mix on low speed until the dough comes together.
- Portion the dough into two pieces and shape into discs, allow dough to chill for at least 1 hour in the fridge.
- Roll dough on a lightly floured surface to ¼ inch thickness.
- Cut cookies using a scalloped cutter then transfer to a parchment lined baking sheet and freeze. Scraps can be rerolled once.
- After chilling cookies for at least 30 minutes, put in the oven preheated to 350 degrees.
- Bake the cookies for 12-14 minutes, rotating halfway through. Cookies should be set and just beginning to brown on the edges.
- Allow to cool completely before finishing.
- Mix together the powdered sugar and milk to make a thick icing to top the cookies.
- Spread icing using an offset, then sprinkle the top with the finely chopped pistachios.