Swapped at the 2011 Cookie Swap by Maria del Mar Sacasa.
- Yield:Makes about 32 cookies
- 1 cup roasted, salted, shelled pistachios
- 1 tablespoons finely grated orange zest
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 2 cups confectioners' sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 3/4 plus 1/8 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
Pulse pistachios and orange zest in food processor until pistachios are coarsely ground. Set aside.
In large bowl, beat butter on medium-high speed until light and fluffy, about 1 minute. Pause mixer and add ½ cup confectioners’ sugar. Beat on low speed until fully incorporated, about 30 seconds. Scrape sides and bottom of bowl with rubber spatula; add vanilla. Mix on medium-high speed until incorporated, about 10 seconds.
Pause mixer. Add flour, ¾ teaspoon cardamom, salt, and nut mixture; mix on medium-low speed until dough comes together, 60 to 90 seconds.
With rubber spatula, scrape sides and bottom of bowl, patting dough down to unify it. Cover bowl with plastic wrap and refrigerate 30 minutes.
Meanwhile, adjust oven rack to middle position and heat oven to 350°F. Line 2 baking sheets with parchment paper.
Using a 1 tablespoon measure, scoop dough out onto prepared baking sheets, then quickly roll them between palms into balls and space them ½ inch apart. Lightly press cookies down to ½-inch thickness.
Bake cookies until golden brown on bottom (they will remain pale on top) 15 to 20 minutes.
Roll the cookies in the extra powdered sugar, cardamon, and cinnamon.