Today 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.
I know that this may not seem much like a typical holiday cookie, but hear me out:
- Everybody loves shortbread this time of year. People go crazy for those classic blue tins of the stuff!
- Orange and cardamom are extra delicious in the winter. Warming flavors, y’all.
- Pistachios. That is all.
- 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!
- These shortbread are ridiculously easy to make.
These 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.
First 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?!
Looking 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.
For whatever reason, I associate gingersnaps with watching TV with my dad when I was five. After dinner, he’d grab a few and make himself a cup of decaf, park Eliot and me next to him on the couch, and flip on the TV. I think we watched CSPAN and Star Trek, but I don’t remember (probably because I was bored…CSPAN is a snoozefest). What I do recall is that he would dip each gingersnap in his coffee and share them with us. I just loved eating those coffee-soaked cookies and hanging out with my dad.
Now anytime I eat a gingersnap, I go back to those days for just a second. I’m not sure if those memories took place around the holidays, but who cares. This is the time of year for ginger, cinnamon, cookies, and nostalgia. I’m not sure if most people consider gingersnaps a holiday cookie, but I do.
The dough is very straightforward. Flour, ginger, cinnamon, black pepper (don’t skip it!), baking soda, and salt are whisked together. Use an electric mixer to beat together your softened butter, a cup of sugar, an egg, and some molasses. Mix the dry ingredients into the wet, and then scoop the dough by the tablespoon. No need for a chill or anything. Roll the dough into balls and place them on parchment-lined baking sheets before sliding them into the oven for 12-14 minutes. The cookies will spread a bit, but still be nice and puffy when they’re ready. They may feel a bit soft immediately after baking, but will harden as they cool.
Once these gingersnaps are cool, good luck restraining yourselves. They’re delightfully crispy and the ginger-cinnamon flavor is just…everything. I can usually restrain myself around all my baked goods, but I’ve been snacking on these all day! Throw these gingersnaps on your to-bake list this holiday season.
e2 bakes brooklyn 