Cardamom Pistachio Tea Cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon ground cardamom
  • ½ teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • ½ cup shelled pistachios, finely chopped (plus extra for topping)
  • Pinch of fine sea salt

Instructions

  1. Cream Butter & Sugar: In a large bowl, beat the softened butter, powdered sugar, cardamom, vanilla, and salt until light and fluffy (about 3 minutes).
  2. Add Flour & Nuts: Gradually mix in the flour until the dough begins to form. Fold in the chopped pistachios gently until evenly distributed.
  3. Chill Dough: Shape the dough into a disc, wrap in plastic, and refrigerate 1 hour (this firms the butter and makes slicing neater).
  4. Slice Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment. On a lightly floured surface, roll the dough to ¼" thickness. Use a 2" round cutter to stamp cookies, or slice into strips and cut into 1" rounds. Place cookies on the sheet, spacing 1" apart.
  5. Decorate & Bake: Lightly press extra chopped pistachios into each cookie top. Bake 12–14 minutes, until edges are set and centers remain pale.
  6. Cool & Enjoy: Let cookies rest on the sheet 5 minutes, then transfer to a wire rack. Serve alongside your Tea Forte pyramid—dip, savor, and smile!

Whether you begin with the citrusy lift of Moroccan Mint or the soothing calm of Chamomile Citrus, these Cardamom Pistachio Tea Cookies will stand ready at your side. May each sip and bite bring little moments of joy and elegance to your day.

—Mom Mom (Grandma Helen)