Pistachio Cardamom Cookies | Homemade Eggless Biscuits | Soft Pistachio Cookies | Shortbread Biscuit Recipe | Quick Butter Biscuit Recipe

Pistachio Cardamom Cookies Shortbread BiscuitsIt’s time of the year to prepare little tokens love!! And Cookies are sacred at Christmas. So friends, celebrate this holiday season by baking these addictive Pistachio Cardamom Cookies. These cookies combine the light texture of the buttery goodness you expect from shortbread, a nutty flavour from ground pistachios and the sweet fragrance of cardamom. As an added bonus, these cookies make the whole house smell so delicious. 

This recipe for Pistachio Cardamom Shortbread Cookies has been tossing around my head for quite sometime. And yes, I finally got to make them. I always like to have a go-to biscuit that is straightforward and not too time consuming to make. These cookies were really fun to make.

You can also add salted pistachios to bring so much flavour to the mix!  You get the salty/sweet combo, a bit of crunch, and the nutty pistachio flavour, which pairs perfectly with the cardamom. I used salted pistachios in this recipe, because I prefer a little salt in my sweets. It brings out the buttery taste of the shortbread. Use unsalted pistachios if you want a less savoury version of Pistachio Cardamom Cookies

Pistachio Cardamom Cookies Shortbread Biscuits

What I most like about such cookies is that the dough can be made well in advance and then stored in the fridge or freezer until you’re ready to bake.  Simply slice off as many cookies as you need, then return the dough to the fridge until you’re ready to bake cookies again. It just doesn’t get more convenient than this! The dough is easy to work with and once you roll it up in plastic wrap and allow it to chill, cutting the cookies is a snap. If you want to get that beautiful pistachio crust, the chilled dough log is rolled back and forth in crushed pistachios right before slicing the cookies and baking them…I didn’t do this though!!

This is a rustic cookie you can really sink your teeth into. They’re pretty looking with their pale golden hue edge and I also love the bright pops of green. It doesn’t hurt to have an extra dozen of these cookies, so you can easily double or triple the quantities…trust me they will vanish in no time!! Nutty, buttery with just a hint of spice, these cookies go great with a cup of tea or coffee! 

Lets get started with Pistachio Cardamom Cookies!!

Pistachio Cardamom Cookies Shortbread Biscuits

 

 

Easy Steps to prepare Pistachio Cardamom Cookies:

 

  • Using your stand or hand mixer, cream together butter and powdered sugar in a medium sized bowl  till smooth and creamy, for about 2-3 minutes. You can also just use a spatula to do this but it will need some time and energy.
  • Add vanilla extract (or vanilla sugar), cardamom powder and mix till well till combined.

Pistachio Cardamom Cookies Shortbread Biscuits

  • Sift together flour, corn flour and custard powder. Add chopped pistachios.
  • Stir the flour mixture into the butter mixture until it comes together into a dough.
  • If required, add one tablespoon of milk at a time if the dough is not coming together.

NOTE:

I’m using salted Pistachios for this recipe. Add a pinch of salt to the flour mixture if you are using unsalted Pistachios.

Pistachio Cardamom Cookies Shortbread Biscuits

  • Divide the dough into 2 equal halves. Shape each part into a log and then wrap tightly in plastic wrap. Refrigerate the logs for 1-2 hours or overnight.
  • Unwrap the cookie log and allow to soften for 5-10 minutes, enough so the outside becomes slightly tacky.
  • Now slice the logs into cookies of desired thickness,

Pistachio Cardamom Cookies Shortbread Biscuits

Pistachio Cardamom Cookies Shortbread Biscuits

  • Place sliced cookies on a baking tray lined with a baking sheet.
  • Preheat the oven to 180 degrees celsius and bake the cookies for 12-15 minutes until the edges and the lower side of the cookies are slightly brown (as shown in pic below). If required, rotate the tray halfway through.

Pistachio Cardamom Cookies Shortbread Biscuits

  • Remove cookies from the oven and cool on a wire rack. 
  • The cookies will be initially soft but will continue to crisp as they cool down.

Pistachio Cardamom Cookies Shortbread Biscuits

Pistachio Cardamom Cookies Shortbread Biscuits

Serve Pistachio Cardamom Cookies with a hot cup of ginger tea or coffee!!

It doesn’t hurt to have an extra dozen of these cookies to pack as a snack for kids or take to the office either.

Pistachio Cardamom Cookies Shortbread Biscuits

Pistachio Cardamom Cookies Shortbread Biscuits

A Quick Summary:

5.0 from 1 reviews
Pistachio Cardamom Cookies | Biscuit Shortbread Recipe | Soft Pistachio Cookies
 
Prep time
Cook time
Total time
 
Pistachio Cardamom Cookies combine the light texture of the buttery goodness from shortbread along with ground pistachios & the sweet fragrance of cardamom.
posted by:
Recipe type: Cookies
Cuisine: World / International
Serves: 15 to 20 Cookies depending on the size you cut
Ingredients
  • ½ Cup unsalted butter, softened
  • ¼ Powdered sugar
  • 1 teaspoon Vanilla essence
  • ½ teaspoon Cardamom Powder
  • 1 Cup All purpose flour
  • ½ Tablespoon Corn Flour
  • 1 Tablespoon Custard Powder
  • ¼ Cup Pistachio, finely chopped
  • 2 to 3 Tablespoons Milk, as required
Directions
  1. Using your stand or hand mixer, cream together butter and powdered sugar in a medium sized bowl till smooth and creamy, for about 2-3 minutes.
  2. Add vanilla extract, cardamom powder and mix till well till combined.
  3. Sift together flour, corn flour, custard powder and salt. Add chopped pistachios.
  4. Stir the flour mixture into the butter mixture until it comes together into a dough. Add one tablespoon of milk at a time if the dough is not coming together.
  5. Divide the dough into 2 equal halves. Shape each part into a log and then wrap tightly in plastic wrap. Refrigerate the logs for 1-2 hours.
  6. Unwrap the cookie log and allow to soften for 5-10 minutes and slice the logs into cookies.
  7. Place sliced cookies on a baking tray lined with a baking sheet.
  8. Preheat the oven to 180 degrees celsius and bake the cookies for 12-15 minutes until the edges are slightly brown.
  9. Remove cookies from the oven and cool on a wire rack.

 

My Notes:

  1. Cookies are the best the day after baking as the flavours really come through then. Alternatively, refrigerating the dough overnight before baking  also does the job.
  2. The cookies will be initially soft but will continue to crisp as they cool down.
  3. If you are running short of time, you can place the log of dough in the freezer for 15 minutes.
  4. Add a pinch of salt to the flour mixture if you are using unsalted Pistachios.

Pistachio Cardamom Cookies Shortbread Biscuits

Pistachio Cardamom Cookies Shortbread Biscuits

Do check out other Baking recipes & Christmas recipes from blog,

Have a look at other Dessert Recipes from blog to make this holiday season.

Many more to come!!…..STAY TUNED!!

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Happy Cooking 🙂

Cheers!!

Padma.

4 Comments:

  1. Hey Padma thanks for the awesome recipes cookies turned out just yumm….

  2. flavourful cookies!! looks awesome!!

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