Hello everyone! It’s been a while since my last post (December). I got super busy after Christmas because I was getting ready for my trip to Peru . I went to visit my parents and I just got back a 2 weeks ago. After my trip, I had to catch up with things at home, rest and decide what I was going to bake next! But, here I am, back to my kitchen and my regular blogging!
Don’t forget to follow me on Instagram @pastry_tales , I try to post stuff daily. Around Christmas time, I went to a local Indian store to get some spices, one of them was green cardamom pods. For me, it was easier to find the pods than the powder. These are some kind of shortbread cookies packed with pistachios and a hint of green cardamom.
Let’s start with the recipe.
1 cup unsalted butter, room temperature
1 cup white granulated sugar
2 teaspoons vanilla extract
5 tablespoons milk
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon cardamom powder
1 cup pistachios, chopped
1.- In a bowl, sift flour, salt and cardamom. Set aside.
2.- In a bowl of a stand mixer, mix butter for about 2 minutes until fluffly. Then, add the sugar and cream together for another 2 minutes. Add vanilla and milk, mix . Add the dry ingredients.
3.- Add half cup of the chopped pistachios. Mix. Form a ball and wrap the dough into plastic and refrigerate for 2 hours or overnight.
4.- Preheat the oven to 350 degrees.
5.-Roll the dough out on a floured surface. Use a cookie cutter to cut out rounds. Place the remainder of the chopped pistachios in a bowl and gently dip the edges of the rounds into the nuts.
6.-Place on a baking sheet lined with parchment paper and bake for 20 – 22 minutes. After baking, allow the cookies to cool and firm up before removing them from the baking sheet.