Vegan Pistachio-Cardamom Shortbread Cookies
These vegan pistachio cardamom shortbread cookies taste just like nankhatai biscuits. They are crumbly textured and crispy and delicious and they couldn't be easier to make.
Servings: 24 cookies
Calories: 146kcal
Ingredients
- 2 ⅓ cup whole wheat pastry flour
- 1 teaspoon ground cardamom
- ¼ cup vegan butter
- ½ cup avocado oil or any neutral oil
- ⅔ cup sugar
- 2 tablespoon cornstarch ( mixed well with 2 tablespoon water)
- ⅓ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pistachios (shelled. Powder them fine in a food processor or spice grinder, and leave a few kernels whole)
Instructions
- In a stand mixer or with a hand mixer, beat the butter, 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.
Nutrition
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Sodium: 40mg | Potassium: 102mg | Fiber: 2g | Sugar: 6g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg