Pistachio-Cardamom Shortbread Cookies
Prep time
Cook time
Total time
  • 2⅓ cup whole wheat pastry flour
  • 1 tsp cardamom powder
  • ¼ cup (4 tbsp) zero-trans-fat vegetable shortening
  • ½ cup (8 tbsp) canola oil
  • ⅔ cup sugar
  • 2 tbsp of cornstarch mixed well with 2 tbsp water
  • ⅓ tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 cup pistachio nuts, powdered fine in a food processor or spice grinder, and a few whole ones
  1. In a stand mixer or with a hand mixer, beat the shortening, canola oil and sugar together until light and white and fluffy
  2. Add the cornstarch-water mixture, baking powder, salt, vanilla extract and blend well until mixture is smooth.
  3. Add flour, cardamom powder and pistachio powder and mix.
  4. Roll into small balls, about 1-inch in diameter, and place on a greased cookie sheet, one inch apart. Press down slightly to form discs. Press a pistachio, whole or half, into the center of each cookie.
  5. Bake in a 350-degree oven for about 11-12 minutes, rotating the sheet halfway through the baking. Remove when the cookies have a hint of golden-brown color on top.
  6. Place the baking sheet on a rack and let the cookies cool completely before removing them gently with a ladle.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/crumbly-pistachio-cardamom-shortbread/