• Cooking Time: 10-12
  • Servings: 24
  • Preparation Time: 20



  • 2 sticks unsalted butter at room temperature
  • 1 cup sugar
  • 8 oz unsalted pistachios
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract
  • 2 cups all purpose flour
  • 1/4 cup potato starch
  • 1 tsp ground cardamom
  • 1/4 tsp salt
  • course sugar for sprinkling
  • extra pistachios for the centers


  • Preheat your oven to 325°F.
  • Line baking sheets with parchment paper.
  • Place the pistachio nuts and sugar in your food processor and pulse until the pistachios are finely ground.
  • In your mixer, with your whisk attachment, cream the butter and half of the sugar mix.
  • Scrape down the bowl when needed.
  • Add the egg and vanilla extract.
  • Mix to combine.
  • Then add the rest of the sugar mix until it is incorporated.
  • In a separate bowl combine the flour, potato starch, salt and cardamom. Switch to your paddle attachment.
  • Add the dry ingredients to the wet and mix till it forms a ball.
  • Divide this in half.
  • Sprinkle a little flour onto your bench and roll out to about 1/8 inch thickness.
  • Cut with your cookie cutter.
  • Place a pistachio in the center and sprinkle with sugar.
  • The original recipe did not call for the dough to be chilled, so I didn’t.
  • And I found the dough to be easily workable.
  • I did, however, use an offset spatula to help lift the cookie off the bench and onto my prepared baking sheets.
  • Bake for 10-12 minutes. until they just barely brown.
  • Use a spatula to transfer them to a wire rack to cool.

Categories: Cookies 

Author Credit: FromMySweetHeart

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