2 ¼ cups all purpose flour (280 g), plus more for dusting
1 teaspoon ground cardamom
½ teaspoon fine sea salt
¾ cup granulated sugar (150 g)
½ cup shelled pistachios (65 g), plus ¼ cup (30 g),very finely chopped
2 sticks unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
2 ¾ cups powdered sugar (300 g)
¼ cup whole milk (60 mL)
dried rose petal, for garnish - optional
Nutrition Info
Calories 65
Fat 1g
Carbs 13g
Fiber 0g
Sugar 8g
Protein 1g
How to Make It
1. Step
In a medium bowl, combine the flour, cardamom, and salt.
2. Step
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.
3. Step
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.
4. Step
Line 2 baking sheets with parchment paper.
5. Step
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.
6. Step
Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
7. Step
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.
8. Step
Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
9. Step
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.
