Pistachio Spice Cookies

1 cup of unsalted butter, at room temperature

1 1/4 cups of packed light brown sugar

2 tablespoons of dark molasses

2 egg yolks

1 teaspoon of almond extract

3 cups of AP flour

2 teaspoons of ground cinnamon

1 teaspoon of ground cardamom

1 teaspoon of baking soda

1/4 teaspoon salt

1 cup of finely chopped unsalted pistachios

Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. In the bowl of a mixer beat the butter until light and fluffy. Add in the brown sugar and cream it until the mixture is no longer gritty. Add in the molasses, egg yolks, and almond extract and beat until blended. In a bowl mix together the flour, cinnamon, cardamom, baking soda and salt. Add into the butter mixture in 4 additions until blended then stir in the chopped pistachios. Turn the dough out on a floured work space and work into a disk. Divide the dough in half and roll each into a log that is about 6 inches long and flatten each log alittle so that it makes more of a rectangle shape. Wrap each log in plastic wrap and refrigerate for atleast 2 hours but up to a few days. When you are ready to bake slice the chilled dough into 1/8 inch slices and bake for 10 to 12 minutes. Let cool on the pans for a few minutes then transfer to a rack to finish cooling.

Adapted from Williams-Sonoma Collection Series, Cookies, by Marie Simmons (Simon & Schuster, 2002 )

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