Pistachio Cardamom Cookies

If you have approximately 45 minutes to spend in the kitchen, Pistachio Cardamom Cookies might be an awesome lacto ovo vegetarian recipe to try. This recipe serves 60 and costs 9 cents per serving. One serving contains 57 calories, 1g of protein, and 3g of fat. 37 people were impressed by this recipe. Head to the store and pick up brown sugar, olive oil, pistachios, and a few other things to make it today. It works well as a dessert. It is brought to you by Healthy Delicious. Taking all factors into account, this recipe earns a spoonacular score of 3%, which is very bad (but still fixable). Pistachio and Cardamom Cookies, Pistachio Cardamom Cookies, and Pistachio Cardamom Snowball Cookies are very similar to this recipe.

Servings: 60

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1¼ cup all purpose flour

½ teaspoon baking powder

¾ teaspoon baking soda

½ cup brown sugar

½ cup butter, softened

1 egg

1 ground cardamom

2 tablespoons olive oil

1 cup roasted and salted pistachios

¾ cup sugar

½ teaspoon vanilla

Equipment:

food processor

baking sheet

mixing bowl

oven

bowl

Cooking instruction summary:

Heat the oven to 350F. Line a cookie sheet with parchment or a silpat.In a food processor, grind the nuts for about 45 seconds, or until the form a fine meal. With the motor still running, drizzle in the olive oil to form a paste resembling crunchy peanut butter.In a mixing bowl, beat the pistachio butter and butter until smooth. Beat in the sugars until light and fluffy. Mix 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 prepared 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.)

 

Step by step:


1. Heat the oven to 350F. Line a cookie sheet with parchment or a silpat.In a food processor, grind the nuts for about 45 seconds, or until the form a fine meal. With the motor still running, drizzle in the olive oil to form a paste resembling crunchy peanut butter.In a mixing bowl, beat the pistachio butter and butter until smooth. Beat in the sugars until light and fluffy.

2. Mix 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 prepared baking sheet, about 2 inches apart.

3. 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.)


Nutrition Information:

Quickview
56k Calories
0.8g Protein
3g Total Fat
6g Carbs
0% Health Score
Limit These
Calories
56k
3%

Fat
3g
5%

  Saturated Fat
1g
7%

Carbohydrates
6g
2%

  Sugar
4g
5%

Cholesterol
6mg
2%

Sodium
28mg
1%

Get Enough Of These
Protein
0.8g
2%

Manganese
0.05mg
3%

Vitamin B1
0.04mg
3%

Vitamin B6
0.04mg
2%

Selenium
1µg
2%

Phosphorus
17mg
2%

Copper
0.03mg
2%

Folate
6µg
2%

Iron
0.24mg
1%

Vitamin B2
0.02mg
1%

Vitamin A
59IU
1%

Fiber
0.29g
1%

Vitamin E
0.17mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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