Brown Butter Pistachio Cardamom Shortbread Cookies
Difficulty Level: 2. Adapted from Bon Appetit
Ingredients
- 1/2 cup + 2 tablespoons (70g) pistachios
- 1 cup (2 sticks) unsalted butter
- 1/2 cup (100g) white sugar
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon diamond kosher salt (if using any other salt, use half the amount)
- 1 3/4 cups (224g) all purpose flour
- 3/4 teaspoon cardamom
Optional Glaze:
- 1 cup (110g) powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons water
Instructions
- Brown butter: Place both sticks of butter in a small saucepan and sauté over low to medium heat until milk solids are a brown color and is smells nutty, about 7 minutes. Let cool in a separate bowl for about an hour in the fridge.
- Toast pistachios: Preheat oven to 375. Toast pistachios until fragrant and lightly brown, about 5-7 minutes. Set aside to let cool and then put in a large plastic bag and use a rolling pin to “grind” the pistachios until they are quite fine (you can also chop them but I find this a lot easier).
- Cream butter and sugar: Place room temperature butter with the white sugar in bowl of standing mixer with paddle attachment. Cream on medium until lighter in color.
- Add eggs and vanilla: Add in egg yolks, salt, and vanilla on medium.
- Dry ingredients: In a separate bowl, combine flour, pistachios (reserve 2 tablespoons for topping), cardamom, and salt. Add this mixture gradually into the butter mixture with the mixer on low speed and mix until combined.
- Shape: Place dough on parchment and pat into shape of choice. 1. Diamonds: Roll out dough into a 1/2’’ thick square.2. Circle/Squares (easier method): Place dough on parchment paper and using the parchment paper, shape dough into a log. Cover with plastic wrap and place in fridge. See below for a visual!
- Chill: Chill in fridge for at least 30 minutes, up to a day (Okay, i’ll be honest- I’ve done 2 days and it was totally fine too). NOTE: You can FREEZE this log at this point. If you do, just let it sit in the fridge to defrost for a day before moving onto the next step.
- Cut: Slice cookies into design of your choice.1. Diamonds: Using a small knife or pastry wheel. See below for a visual!2. Circle/Squares Slice log into 1/4’’ thick slices and place onto baking sheet. They can be close together, because they will not spread. You can sprinkle a bit of turbinado sugar on top if you are not doing the icing.
- Bake: Bake 16-20 minutes at 350, until very lightly golden. Let cool completely before eating. They are a little crumbly/delicate, but will harden up and not be as crumbly once stored in the fridge for a few hours. Store in an airtight container for up to a week.
Notes
Log/Square Method
Diamond Method
Diamond Method
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!