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5 from 2 votes

Pistachio-Cardamom Shortbread Cookies

Delicious and wholegrain pistachio cardamom shortbread cookies that just melt in your mouth. Vegan, soy-free.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Cookies
Cuisine: Soy-free, Vegan
Servings: 24 cookies
Author: Vaishali Honawar


  • 2 1/3 cup whole wheat pastry flour
  • 1 tsp cardamom powder
  • 1/4 cup (4 tbsp) zero-trans-fat vegetable shortening
  • 1/2 cup (8 tbsp) canola oil
  • 2/3 cup sugar
  • 2 tbsp of cornstarch mixed well with 2 tbsp water
  • 1/3 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup pistachio nuts , powdered fine in a food processor or spice grinder, and a few whole ones


  • In a stand mixer or with a hand mixer, beat the shortening, canola oil and sugar together until light and white and fluffy
  • Add the cornstarch-water mixture, baking powder, salt, vanilla extract and blend well until mixture is smooth.
  • Add flour, cardamom powder and pistachio powder and mix.
  • 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.
  • 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.
  • Place the baking sheet on a rack and let the cookies cool completely before removing them gently with a ladle.