Very easy to make. I might consider using regular flour next time. Or almond flour. I used whole wheat.
- 1 cup unsalted butter, softened to room temperature
- 1 1/4 cup whole spelt (or whole wheat) flour
- 1/2 cup icing sugar
- 1/2 cup ground pistachios
- 1 tsp. ground cardamom
- 1/4 cup finely chopped pistachios for garnish
- Using an electric mixer, whip the butter, sugar, cardamom, and ground pistachios together until smooth and creamy.
- Add the flour and mix until a uniform dough is obtained.
- With floured hands, roll into balls about an inch in diameter. Place on a cookie sheet lined with parchment paper, 3 inches apart.
- With your thumb, make an indentation in each ball and fill with chopped pistachios.
- Refrigerate the cookie sheet with the cookies on it for about 15 minutes, while you preheat your oven. Bake for 15 minutes at 350 F. (NOTE: I baked for 20 minutes.) Allow the cookies to cool on the pan before removing.
Based on a recipe from Kitchen Vignettes.
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I am busy making cookies for Christmas.
These are so delicious!
- 1-1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder, sifted
- 3/4 teaspoons cinnamon, ground
- 1/4 teaspoons kosher salt
- 1/8 teaspoons black pepper, freshly ground
- 1/4 teaspoons dried chipotle pepper, ground (can substitute one-eighth teaspoon cayenne or smoked paprika)
- 6 ounces unsalted butter, softened
- 1 cup sugar, granulated
- 1 egg
- 1-1/2 teaspoons pure vanilla extract
- 2/3 cup sugar crystals, (or granulated sugar)
- parchment paper
Preheat oven to 325°F.
Cut out parchment to exactly fit the baking sheet.
In a small bowl, sift together the flour, cocoa, cinnamon, salt, black pepper and chipotle pepper.
Using an electric mixer, cream the butter and sugar for 3 minutes. Add the egg and vanilla and mix until blended. Add the dry ingredients and beat on low speed just until incorporated (don’t over-mix).
Shape the dough into a 12-inch log and wrap in parchment or plastic wrap. Put dough in freezer for 10 minutes to firm the dough. Put sugar crystals in a 9×13-inch baking dish. Roll the dough log in the sugar, pressing sugar into the dough to coat the log evenly.
Cut the log into half-inch slices and bake on parchment-lined baking sheets until cookies are no longer soft to the touch, about 10 minutes. Let them rest on the baking sheet for about 1 minute to firm them, then transfer to a rack with a metal spatula.
Cool completely, and serve cookies on a platter.
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