PISTACHIO, CARDAMOM AND SAFFRON COOKIES
There is something decadent in the simplicity of shortbread cookies. Bursting with flavors, this easy cookie is gorgeous to behold, its heady aroma of saffron, pandanus and cardamom are inviting and intoxicating, and it is even more deliciously addictive at first bite. These cookies will surely test your willpower and your festive spirit of sharing. My paternal grandfather owned a cookie shop called 'Nandita's' in the mid-1970s, in Thane, a suburb of my hometown of Mumbai. He was a chef and restaurateur in his youth and loved to cook, particularly desserts. We called him Jadiya Dadaji -- or plump grandpa, as his love of good food showed in his cheeks and belly. Each Diwali, he would come home to cook something special for my father. To calm us eager kids, he brought with him one or more large tins filled to the brim with cookies. Sometimes my brother and I each got our own tin, at other times we got one large tin -- to share. These cookies are an homage to him, Jadiya Dadaji, and the love of nuanced flavors and cooking that he instilled in our family, particularly my mother and me.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 15 to 18 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a multi-cavity cookie tray (e.g. mini muffin tray, a muffin-top tray or a hemisphere pan) with the 1 tablespoon butter and set aside to chill.
- Combine the warm milk with the saffron threads, stir and set aside for 5 minutes until the saffron threads begin to bloom and the milk takes on a golden hue.
- Cream the remaining 1/2 cup butter with the granulated sugar in a large mixing bowl for 2 to 3 minutes until the butter is soft and the sugar has melted in. Add the crushed cardamom pods, finely chopped pistachios, the saffron milk with the saffron threads and a pinch of grated nutmeg if using and the pandanus water. Mix until well combined. Slowly add in the all-purpose flour and salt and mix well again. The mixture will be sandy in texture. Use a spatula to break up any lumps and stir it all until well combined and there are no dry spots.
- Portion the cookie mixture using an ice cream scoop and scoop it directly into the prepared chilled cookie tray. Lightly compress the mixture into the cavity using the back of a spoon. Fill each cavity to the top as these cookies will not rise. Chill any unused cookie mixture between bakes.
- Bake for 12 to 14 minutes or until the edges begin to lightly brown. The cookies do not change color or rise during baking. Carefully unmold from the cookie tray. Place them on a wire rack and allow them to cool completely before storing in an airtight container in a cool place until ready to decorate.
- To decorate: Arrange the cookies on a wire rack with a drip pan or cookie sheet underneath.
- Bring a few inches of water to a simmer in a medium saucepan. Place the melting white chocolate wafers in a heatproof bowl over the simmering water. The bottom of the bowl must not touch the water. Maintain a slow simmer and do not let the water boil. Using a silicone spatula, stir until the chocolate is melted. Quickly stir in one pinch of saffron threads while the chocolate is warm.
- Carefully pour the white chocolate over the cookies or dunk cookies into the chocolate. Alternatively, use a spoon to drizzle the melted chocolate over each cookie. Sprinkle the pistachio slivers, gold dust or sprinkles and more saffron threads before the chocolate hardens. Cool completely.
- Serve when the chocolate is firm.
- Store in a cool, airtight container for up to a week.
PISTACHIO & CARDAMOM BUTTER
A storecupboard twist on traditional nut butters, with moreish pistachios and cardamom pods
Provided by Cassie Best
Categories Treat
Time 25m
Yield makes 1 jar
Number Of Ingredients 5
Steps:
- Remove the seeds from the cardamom pods and finely crush them in a pestle and mortar.
- Tip the nuts into a food processor, add the crushed cardamom, maple syrup and salt. Blend for 7-8 mins, until you're left with a smooth nut butter, to loosen the consistency, add a drizzle of oil and blend again.
Nutrition Facts : Calories 87 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
FLOURLESS PISTACHIO COOKIES
These pistachio cookies from Jesse Szewczyk are crispy, chewy, and naturally gluten-free. They make a festive, bright-green addition to a Christmas cookie box.
Provided by Jesse Szewczyk
Yield Makes 16 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats.
- In the bowl of a food processor fitted with the blade attachment, combine the pistachios, granulated sugar, confectioners' sugar, salt, and cardamom. Process until the pistachios are the texture of fine sand and there are no visible pieces of pistachio left, 60 to 90 seconds. Transfer the mixture to a large bowl and add the egg whites and vanilla extract. Mix with a rubber spatula until a thick, paste-like dough forms.
- Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out the dough and roll into balls. (The dough will be sticky, so don't fret if they are not perfect balls.) Place the dough balls at least 3 inches apart on the prepared baking sheets (8 per sheet).
- Bake both sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies crack and the bottoms are just starting to brown, 12 to 14 minutes. (Don't overbake the cookies. They aren't the kind of cookie that browns that much on the top. It's best to err on the side of underbaking for this recipe.) Let the cookies cool completely on the baking sheets before removing with an offset spatula.
CARDAMOM PISTACHIO SUGAR COOKIES RECIPE BY TASTY
Here's what you need: all purpose flour, ground cardamom, fine sea salt, granulated sugar, shelled pistachios, unsalted butter, large egg, vanilla extract, powdered sugar, whole milk, dried rose petal
Provided by Tasty
Categories Desserts
Yield 48 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the flour, cardamom, and salt.
- In a food processor, combine the granulated sugar and ½ cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
- Add the butter to the stand mixer bowl and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the egg and vanilla and beat until almost combined. Add the flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide the dough into 2 portions and shape into discs. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
- Line 2 baking sheets with parchment paper.
- Working with 1 portion at a time, roll out the dough on a lightly floured surface to ⅛ inch thick. Using a 2 ⅝-inch (6-cm) scalloped-edge cutter, cut out cookies, then transfer to the prepared baking sheets, spacing 1 inch apart. Re-roll the scraps to cut out more cookies. Chill in the refrigerator for 20 minutes.
- Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
- Bake the cookies, rotating the baking sheets 180° and swapping top to bottom halfway through, until the cookies have set, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
- Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
- Using an offset spatula, spread the icing evenly over cookies, all the way to the edges. Return to the rack and immediately sprinkle the finely crushed pistachios and rose petals, if using, on top. Let sit until dry to the touch, 20 more minutes.
- Enjoy!
Nutrition Facts : Calories 65 calories, Carbohydrate 13 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 8 grams
More about "pistachio cardamom butter cookies recipes"
PISTACHIO CARDAMOM COOKIES | HEALTHY DELICIOUS
From healthy-delicious.com
5/5 (3)Total Time 45 minsServings 60Calories 54 per serving
- 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.
PISTACHIO BUTTER COOKIES WITH ORANGE & CARDAMOM - WILD …
From wildwildwhisk.com
5/5 (8)Estimated Reading Time 4 minsCategory DessertTotal Time 31 mins
- Combine flour, salt, baking soda, baking powder, cardamom, and ground pistachio in a small bowl and whisk to distribute evenly.
- In a stand mixer bowl, combined cooled melted butter with pistachio butter, brown sugar and orange zest, beat with the paddle attachment for 1 minute until combined.
CARDAMOM PISTACHIO COOKIES - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
4.7/5 (9)Total Time 1 hr 29 minsCategory DessertCalories 136 per serving
- Add the flour, salt, confectioners sugar, lemon zest, vanilla extract, cardamom, and butter in the bowl of a food processor and pulse until a dough forms.
- Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or overnight to allow the cardamon and lemon zest to fully infuse the dough.
NANI'S PISTACHIO CARDAMOM COOKIES (NAN KHATAI) - LITTLE …
From littlespicejar.com
PISTACHIO BUTTER COOKIES - FORK IN THE KITCHEN
From forkinthekitchen.com
PISTACHIO CARDAMOM BUTTER COOKIES - THE CHRONICLES OF …
From thechroniclesofhome.com
SLICE-AND-BAKE PISTACHIO BUTTER COOKIES RECIPE
From simplyrecipes.com
EASY BISCOTTI RECIPE (HOW TO MAKE BISCOTTI) - THE …
From themediterraneandish.com
CARDAMOM COOKIES WITH LEMON & PISTACHIOS
From deliciouseveryday.com
CARDAMOM PISTACHIO SHORTBREAD COOKIES RECIPE - THE …
From thespruceeats.com
3.6/5 (34)Total Time 1 hr 37 minsCategory DessertCalories 721 per serving
BROWN BUTTER, PISTACHIO & CARDAMOM SHORTBREAD COOKIES
From kate-cooks.com
PISTACHIO AND CARDAMOM COOKIES RECIPE - THE WASHINGTON POST
From washingtonpost.com
PISTACHIO CARDAMOM COOKIES
From frompistachiowithlove.com
PISTACHIO CARDAMOM BUTTER COOKIES | PUNCHFORK
From punchfork.com
BEST PISTACHIO CARDAMOM BUTTER COOKIES RECIPES
From alicerecipes.com
CARDAMOM-PISTACHIO SHORTBREAD COOKIES RECIPE ON FOOD52
From food52.com
CARDAMOM PISTACHIO ICEBOX COOKIES - THE SPICED LIFE
From thespicedlife.com
PISTACHIO, CARDAMOM, AND RASPBERRY FINANCIER CAKE - FOOD & WINE
From foodandwine.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
You'll also love