Cardamom Cookies with Lemon and Pistachios
Tender, buttery shortbread-style cookies infused with fragrant cardamom, bright lemon zest, and crunchy pistachios. Easy to make with a slice-and-bake method, these cookies are elegant yet simple, perfect for tea time or gifting.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: 1 hour (including chill time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-inspired
- Diet: Vegetarian
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 cup confectioners’ sugar
- 1 teaspoon ground cardamom
- Zest of 1/2 lemon (about 1 teaspoon)
- 1/3 cup pistachios, roughly chopped
Instructions
- In a food processor, combine flour, cardamom, salt, and sugar. Add lemon zest and butter, pulsing until a dough forms.
- Add pistachios and pulse briefly until just incorporated.
- Shape dough into a log about 2 1/2 inches thick and 8–10 inches long. Wrap tightly and refrigerate at least 30 minutes or overnight.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice chilled dough into about 24 rounds and arrange on baking sheet, 1 inch apart.
- Bake 10–12 minutes until edges are lightly golden. Centers should remain pale.
- Cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- Chilling overnight enhances flavor and helps cookies hold shape.
- Swap lemon zest with orange zest for variation.
- Omit pistachios or use sunflower seeds for a nut-free version.
- Dip cooled cookies in melted chocolate for an elegant finish.
- Freeze dough logs for up to 2 months for bake-on-demand cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
