Print Recipe

Pistachio Cardamom Butter Cookies

Easy, delicious, and festive Christmas cookies with subtle red and green accents from pistachios and dried cherries.
Course: Dessert
Keyword: butter cookies, christmas cookies, dried cherries, holiday cookies, pistachios, shortbread, slice and bake cookies
Servings: 30 cookies

Ingredients

  • 10 tbsp unsalted butter
  • 2 tsp dried cardamom
  • 1 c flour
  • 1 tsp kosher salt
  • 1/4 tsp baking powder
  • 1/2 c sugar
  • 1 large egg
  • 1 c shelled, unsalted pistachios chopped, divided
  • 8 oz high quality white chocolate chopped
  • 1 1/2 tsp vegetable oil
  • 1/2 c dried cherries or cranberries chopped

Instructions

  • Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is light brown and smells nutty, about 6 minutes. Remove from the heat and let stand for 15 minutes, then place in the freezer until just firm, about 15 minutes.
  • Meanwhile, whisk flour, salt, and baking powder in a small bowl.
  • Transfer the butter to the bowl of a stand mixer fitted with the paddle attachment and add the sugar. Beat on medium-high speed until pale, 1-2 minutes. Add the egg and beat until combined, scraping down the sides of the bowl as needed. Add the dry ingredients and pistachios and beat on low speed just until combined.
  • Turn out the dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of wax paper with the long end facing you. Roll the dough into 2 logs about 1 1/2" in diameter. Wrap each in wax paper, making sure to cover the ends completely. Chill until firm, at least 1 hour or up to overnight.
  • Position racks in upper and lower thirds of the oven and preheat to 350°. Let the dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4" rounds. Arrange the rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake the cookies, rotating sheets halfway through, until the bottoms are lightly golden, 12–15 minutes. Transfer sheets to wire racks and let cool.
  • Combine the chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in the microwave, stirring, until melted and combined, 30–40 seconds total.
  • Dip the cookies halfway into the melted chocolate and transfer to wax paper-lined baking sheets. Sprinkle the chocolate with pistachios and cherries. Chill until the chocolate is set, about 10 minutes.