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Cardamom is one of my favorite spices. It’s “warm” like cinnamon or nutmeg, but it has a milder flavor that’s very aromatic and slightly floral. It’s great in savory recipes (like this Moroccan Spiced Carrot Hummus, but I especially love using it in sweets. Cardamom also pairs beautifully with apples and pears and I love how it adds a slightly savory, spicy note to baked goods.
These cookies have quickly become a favorite in our house. They’re intensely buttery, with crispy edges and a chewy center. Processing the pistachios into a peanut butter-like paste ensures there’s plenty of nutty flavor in every bite!
About 5 dozen cookies
Heat the oven to 350ºF. Line a cookie sheet with parchment.
In a food processor, grind the nuts into a fine meal – about 45 seconds. With the motor still running, drizzle in the olive oil to form a paste resembling crunch peanut butter.
In a mixing bowl, beat together the pistachio butter and butter until smooth. Beat in the sugars until light and fluffy. Beat in the egg and vanilla.
In a second bowl, combine the flour, baking soda, baking powder, and cardamom. Stir the dry ingredients into the wet ingredients until a soft dough forms.
Drop teaspoon-sized balls of dough onto the parchment lined baking sheet, about 2 inches apart. Bake 15-18 minutes or until the edges are golden brown (the centers will still be pale and soft, but will collapse and darken slightly as the cookies cool.)
Note: If you prefer, you can use raw, unsalted pistachios instead of roasted ones. Make the recipe as written, but add 1/4 teaspoon salt in with the flour.
This recipe was provided by Lauren from 37 Cooks.