Pistachio Cardamom Butter Cookies

by Samantha Seneviratne at epicurious.com

Ingredients

• 10 Tbsp unsalted butter
• 2 Tbsp whole cardamom pods, crushed
• 1 c. all-purpose flour
• 1 tsp kosher salt
• 1/4 tsp baking powder
• 1/2 c. sugar
• 1 large egg
• 8 oz. white chocolate, coarsely chopped (from a bar, not chips)
• 1 1/2 tsp vegetable oil
• 1/2 c. unsalted, shelled raw pistachios, chopped

Directions

Make Dough

1. Cook butter & cardamom in a small saucepan over medium heat stirring occasionally until butter is golden brown (6-8 minutes)
2. Allow butter to stand for 15 min. Strain through a fine-mesh sieve into a small bowl.
3. Put in freezer until just firm (~15 min.).
4. Whisk together flour, salt, & baking powder.
5. Put butter into bowl of stand mixer with/ paddle attachment.
6. Beat butter on medium-high speed until pale & well combined (~2 min.).
7. Add egg & beat until combined.
8. Add flour, salt, baking powder, sugar, & pistachios. Beat on low until combined.
9. Divide dough in half. Place each half on a piece parchment paper. Roll into 1 1/2 in. diameter rolls.
10. Wrap in parchment paper. Chill until firm (~1 hour).

Bake Cookies

1. Position oven racks in upper & lower thirds of oven. Preheat to 350 degrees.
2. Allow dough to stand at room temperature until soft enough to slice (~15 min.). Cut into 1/4 in. thick rounds.
3. Add rounds to 2 parchment lined rimmed baking sheets about 1 in. apart.
4. Bake cookies for 7 min. Rotate sheets. Bake until bottoms are lightly golden (~ 7 min.).
5. Place baking sheets on wire racks to cool.

Finish the Cookie

1. Combine chocolate & oil in a microwave-safe bowl.
2. Heat in 10-second intervals staring in between. Heat until melted & combined (30-40 seconds).
3. Dip cookies halfway in chocolate & transfer to parchment paper. Sprinkle chocolate w/ pistachios.
4. Chill until chocolate is set (~10 min.)

Notes

Dough can be made up to 2 weeks in advance & stored in freezer. Allow to warm at room temperature until soft enough to slice (~30 min.)