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
Servings: 24 cookies
- 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.