I just loved the sound of these…. not too froufrou, and a little different… a little like me! And true to form I added to the recipe to create the delish creation you will find below…
INGREDIENTS:
1/2 cup icing sugar
1 teaspoon ground cardamom
1/2 cup plain flour
1/2 cup cornflour
1/2 cup ground roasted pistachio nuts
METHOD:
Pre-heat your oven to around 150
Beat together butter and icing sugar to just combine (rather than cream)
Stir in dry ingredients, sifting your flour….
Now here’s the fun bit…. Most supermarkets sell pistachios as whole (de-shelled) nuts… not ideal for a delicate wee cookie. So you need to pour the nuts out onto a fresh clean teatowel, cover them up – and bash the bejaysus out of them with a rolling pin!
Once they are your desired size, combine with the rest of the ingredients into the cookie dough.
Once your dough is ready… Just roll it out onto a lightly floured flat surface, and around 1.5 cm thickness… I then use a wee shot glass (yes! a shot glass! who’d of thunk it?) to cut perfect little round cookie shapes…
These go onto baking paper spread evenly apart, and into your preheated oven for around 15-20 minutes or until golden…. (The smell will drive you insane, and potentially bring all the boys to your yard also, so just be aware)
Icing: ah-ha! This is the show-stopper…. The original recipe needed a little something else… and a tart lemon zest icing marries perfectly with the spices. Icing is pretty much the easiest thing in the world so I’m not going to spell this one out here – suffice to say combine sifted icing sugar with lemon juice and lemon zest till you get the desired runny consistency – this is a drizzle for the cookie…..
I normally double the mixture also… trust me, it’s worth it!
