Orange Cardamom Pistachio Shortbread

Orange Cardamom Pistachio ShortbreadToday is the sixth day of holiday treats here on E2 Bakes. As far as baked goods go, I’ve posted recipes for Chai Shortbread Snowballs, Lindor Truffle Peanut Butter Blossoms, Gingersnaps, and Eggnog Bundt Cake. I’ve also posted this seriously easy Hot Chocolate Mix, which is great for gifting. Another great food gift idea? Today’s Orange Cardamom Pistachio Shortbread.

Orange Cardamom Pistachio ShortbreadI know that this may not seem much like a typical holiday cookie, but hear me out:

  1. Everybody loves shortbread this time of year. People go crazy for those classic blue tins of the stuff! 
  2. Orange and cardamom are extra delicious in the winter. Warming flavors, y’all.
  3. Pistachios. That is all.
  4. Who doesn’t love homemade cookies? Pair a little tin of these with a box of good tea and hand them out to teachers, coworkers, and others who help make your day-to-day easier. They can keep them for themselves or put them out for guests!
  5. These shortbread are ridiculously easy to make.

Orange Cardamom Pistachio ShortbreadThese little tea cookies are perfect for these last two weeks before Christmas. They’re orangey, nutty, and super buttery. The dough comes together in just a few minutes and is slice-and-bake, so you can make as many or as few cookies as you please. The most difficult part is chopping up the pistachios, but you can skip the cutting board all together and just pulse them in the food processor a few times…although I would much rather wash my knife than the bowl of my food processor 😊

Once the dough is mixed, form it into two logs and wrap them in plastic. Let them chill for a couple of hours before slicing and baking. The pistachios can make this dough a bit challenging to slice, but I’ve got a method that seems to make the process a bit less frustrating.

Orange Cardamom Pistachio ShortbreadFirst of all, use a large, sharp chef’s knife–a sharp blade is crucial to slice-and-bake success. Holding the knife in your dominant hand, use your other hand to gently hold the cookie you are slicing (this will help prevent any breaks). Slice directly down. If the edges of the shortbread rounds crack a bit, just smooth them with your fingers. Lay the sliced cookies on parchment-lined pans and bake for 14-15 minutes, until golden at the edges. Then just let them cool, make yourself a cup of tea, and dunk away!

You and your loved ones will love these Orange Cardamom Pistachio Shortbread! You’ll flip for the warm flavors, crunchy pistachios, and buttery cookie base. When a holiday cookie is this delicious, who cares if it’s traditional?!

Orange Cardamom Pistachio ShortbreadLooking for more shortbread? Check out my Chocolate Chip Shortbread, Vanilla-Almond Shortbread, and Whipped Shortbread Snowballs!

Orange Cardamom Pistachio Shortbread
makes about 4 dozen

1 3/4 cups all purpose flour
3/4 teaspoon ground cardamom
1/4 teaspoon Kosher or sea salt
3/4 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 1/2 teaspoons honey
2 teaspoons orange zest
1 teaspoon pure vanilla extract
1/2 cup finely chopped unsalted pistachio meats

In a small bowl, whisk together flour, cardamom, and salt. Set aside.

In a large mixing bowl, cream butter with an electric mixer until light and fluffy, about two minutes. Add sugar and honey and mix until combined. Add in the orange zest and vanilla extract, and combine. With the mixer running on low, add in flour mixture in two installments, mixing until it is just incorporated. Fold in pistachios. Dough will be crumbly, but should hold together when pinched.

Divide dough in half. Take one half and lay it on a piece of plastic wrap. Using the plastic wrap and clean hands, form the dough into a log. Wrap tightly in the plastic wrap. Repeat with the other half of the dough. Refrigerate wrapped dough for at least 2 hours, or up to three days.

Preheat the oven to 325F. Line two cookie sheets with parchment paper, and set aside.

Unwrap one log of dough. Using a large, sharp chef’s knife, slice the dough in 1/4″ installments and lay them on the prepared pans one-inch apart. Bake for 14-15 minutes, until the tops no longer look doughy and the edges are starting to brown. Unwrap the other log of dough and repeat the slicing and baking process. Let cool on the pans for for 10 minutes before removing to a rack to cool completely.

These keep well in an airtight container at room temperature for at least a week.

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