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:
covered percent of daily need
