Sandi’s Sandies
- Reviews 1
Ready In: 35 mins
Yields: 24 cookies
Ingredients
- 1 cup browned butter, cooled
- 2⁄3 cup sugar
- 1 large egg yolk
- 2 cups all-purpose flour
- 1 teaspoon ground cardamom
- 1⁄4 teaspoon baking soda
- 1⁄3 cup pistachios
Directions
- To brown the butter, cut into pieces and heat in a heavy saucepan over medium heat. Stir the butter or swirl the pan so that the butter doesn't burn. Remove from heat when butter turns light brown and gives off a nutty aroma. Pour into a bowl and let cool to room temperature.
- In a bowl, with an electric mixer on medium speed, beat butter and sugar until very smooth. Beat in egg yolk until well blended, scraping down sides of bowl as needed.
- In another bowl, mix flour, cardamom, and baking soda. Stir or beat into butter mixture until well blended.
- Shape dough into 1-inch balls. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. I use my wonderful Silpat mat!
- Bake cookies in a 325° oven until golden brown on the bottom, 16 to 18 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Using a wide spatula, transfer the cookies to racks to cool completely.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off