With the addition of some rose water and cardamom, this Betty Crocker cookie takes on the exotic flavors of the Middle East but is still as easy to prepare as always. The dough can be made ahead and the cookies baked off as you need them. I halved the original recipe because it makes a lot of cookies so this can easily double.
¼teaspooncardamomI think you can go heavier on the rose water and cardamom.
1 1/8cupssifted flour
1/2cupfinely chopped toasted pistachio nuts
In a stand mixer, mix together thoroughly the softened butter, sifted confectioners' sugar, rose water, and cardamom
Mix in the flour and salt. Then add in the pistachios. At this point, you can mix by hand if you like.
Once the nuts are thoroughly incorporated, wrap the dough in plastic wrap and chill. The dough can remain in the fridge for just a 1/2 hour or even overnight.
Preheat oven to 400 degrees or 375 convection while the dough chills.
To bake them, roll into 1" balls. Place about 2 inches apart on an ungreased baking sheet (I used parchment). Bake until set but not brown - about 8 - 12 minutes depending on whether you appreciate the softer lighter original version or my MILs "burnt" version. While still warm, roll in confectioners' sugar. Cool. Roll in sugar again. (I used a small tea strainer as a sifter to put the second coat of sugar on.)