Saturday, October 6, 2007
Cardamom Pistachio Coconut Cookies
Soft aromatic cookies...
2c + 2Tbsp all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 heaping tsp cardamom
1 + 3/4 sticks unsalted butter, melted and cooled to luke warm
1 c brown sugar
1/2 c granulated sugar
1 egg + 1 yolk
1 tsp vanilla extract
1 c toasted sweetened coconut
1 c toasted chopped pistachio nuts
To toast coconut, spread on baking sheet and bake at 350 for 3-4 mins, or until light brown.
To toast nuts, bake at 350 for 5 mins, or until fragrant. Toast separately.
Toast coconut and pistachio nuts. Melt butter. Preheat oven to 325.
Whisk together flour, baking soda, salt and cardamom.
In an electric mixer, beat sugars and melted butter together. Add egg, extra yolk, and vanilla.
Slowly incorporate dry ingredients and mix until smooth.
Add coconut and pistachios.
Bake at 325 for 15 minutes.