Unique Cardamom Pistachio Cookies

I love this recipe if I am feeling like I need to bring a fancier more adult cookie than your typical sugar cookie or chocolate chip. I feel like I sound very mature and elegant when I say "oh there are pistachios with a dash of cardamom in them." On top of feeling fancy, the taste is to die for!

Why I like this recipe:

• No flour is needed on your counter to roll out this cookie. Makes for a much easier clean up!
• I don't have a biscuit or circle cookie cutter, so I use the end of a thermos lid. The plastic edges are sharp enough and it doesn't smoosh the edge of the biscuit. 
• Very easy steps to provide a fancy, unique cookie! 
• I work full time and being able to break this recipe into two parts is nice. I make it up to the point of chilling in the fridge, then when I'm ready I take it out to roll and bake. 

Ingredients: 

• 1/2 cup pistachios, plus 2 Tbsp for topping
• 2 cup of flour
• 2 sticks unsalted butter, softened
• 1 cup powdered sugar
• 2 tsp cardamom
• 1 egg yolk 
• 1/4 tsp salt
• 2 Tbsp sugar

Put pistachios in a food processor and pulse until they are roughly chopped, about 10 short pulses. Take out 2 Tbsp and set aside. Add the flour to the food processor and give it 5 more pulses to combine. 

Place butter the butter and sugar into a bowl and mix for about 2 minutes until thick and pale. Then add the cardamom and egg and mix until combined. Turn the mixer to low and add the flour pistachio mixture, with the salt and mix until the dough starts to pull away from the sides of the bowl. Shape the dough into a ball, cover with cling wrap, and chill for at least an hour in the fridge.

Preheat the oven to 325 degrees and line two baking sheets with parchment paper. Take the dough, split into two, and roll it out between two pieces of parchment paper, until 1/4 inch thick. Place the other portion of the dough in the fridge, alternating as you roll out the dough. Use a circle cookie cutter and cut approximately 24 cookies.

Once the cookies are placed on the baking sheet, take the remaining pistachios and combine with the sugar. Sprinkle the mixture over the cookies, and bake for 25-30 minutes. The cookies should be firm and golden brown. Allow the cookie to chill on the tray before removing.