Cardamom was a new spice to my family and me.  I have read a ton of recipes using this spice and decided to try it myself. This stuff was pretty pricey at our local grocery stores.  I happen to find ground cardamom at a local Indian grocery store. Their prices were way more reasonable.

Why You Will Love this Recipe

This recipe is fast and easy to prepare. With the bonus of being really quick cleaning up. I’m all in!No stand mixer is required! We use a food processor.They make a great gift!They are crispy shortbread cookies infused with cardamom spice and pistachios!

Ingredients

All-purpose flour, unsalted butter, and powdered sugar– This recipe uses the basic shortbread cookie ingredients.Cardamom, lemon, vanilla extract, and pistachios – All combined for the perfect flavor.

How to Make Cardamom Shortbread Cookies

Add the flour, salt, confectioners sugar, lemon zest, vanilla extract, cardamom, and butter to the bowl of a food processor and pulse until a dough forms. Dump out the dough. Roll the dough into a log. Place the chopped pistachios on a piece of plastic wrap. Roll the cookie dough log in the pistachios to evenly coat the entire surface. Wrap the dough up tightly and refrigerate overnight for the best flavor. You could bake it after refrigerating for an hour but the cardamom flavor will not be as strong. (I allowed the dough to refrigerate overnight. But I also noticed the cookies were even better the day after baking.) Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Slice the dough into about 24 cookies. Place the cookies on the prepared baking sheet. Bake for 10 to 14 minutes or until the edges begin to golden. Place the cookies on wire racks to cool completely.

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