Orange Cardamom Cookies

My Orange Cardamom Cookies combine the delicious softness of shortbread cookies with an easy orange cardamom icing recipe and chopped pistachios! They are beautiful, elegant, and easy.

Course Dessert

Cuisine American

Keyword cardamom cookie, cardamom cookies, orange cardamom cookie, Orange cardamom cookies

Prep Time 15

Cook Time 13

Total Time 28

Servings cardamom cookies

Calories 110kcal

Author Isabel Laessig

Ingredients

Cookies

1¼ cups all-purpose flour 156 grams
¾ teaspoon ground cardamom
1 large orange zested
¼ teaspoon salt
½ cup unsalted butter 1 stick or 114 grams unsalted butter, softened
½ cup granulated sugar 95 grams
1 large egg
1 teaspoon almond extract 5 milliliters
⅓ cup pistachios shelled and chopped

Icing

1 cup powdered sugar 130 grams
1 Tablespoon milk 1 to 3 Tablespoons or 15 to 45 milliliters
decorating sugar or ground pistachios for garnish

Instructions

In a medium bowl, combine 1¼ cups all-purpose flour, ¾ teaspoon ground cardamom, 1 large orange and ¼ teaspoon salt. Set aside.
Using a stand mixer fitted with a paddle attachment or hand mixer on the medium-high setting, beat together ½ cup unsalted butter and ½ cup granulated sugar until light and fluffy, about 2 minutes. Mix in 1 large egg and 1 teaspoon almond extract. Reduce the mixer speed to medium-low and add the flour mixture, mixing until just combined. Fold in ⅓ cup pistachios with a spoon or spatula.
Place the dough on a sheet of plastic wrap, shape into a 2 by12-inch log and wrap tightly with the plastic wrap. Refrigerate for 30 minutes or until firm and chilled through.
Preheat oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the plastic wrap and slice into ⅓-inch thick slices. Place the slices onto the prepared baking sheet, 1 inch apart, and bake for 13 to 15 minutes, until slightly golden on the edges. Transfer to a cooling rack and allow to cool to room temperature.
In a small, wide bowl, slowly whisk 1 Tablespoon milk, 1 Tablespoon at a time, into 1 cup powdered sugar until just thin enough to coat the tops of the cookies. If too thick, add a little more milk. If too thin, whisk in a little more powdered sugar. Dip the top of each cooking into the glaze, dripping off any excess. Top with decorating sugar or ground pistachios for garnish. Allow to set before storing in an airtight container.

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