During this time of year you will find people decorating their yards, going for walks along frosty lakes, or making the house smell divine with their baked treats. I, of course, fall into the last category. There is something magical about baking up a storm in a warmed kitchen while snow falls gently outside. Also, the holiday season screams — bake cookies! A typical holiday cookie is one that is rolled out, cut, and decorated. This recipe is similar but a bit easier because the dough is formed into balls that are then stamped. If you want to make a pretty cookie that requires less effort, then these fit the bill.

The original recipe was not vegan, but I modified that by using vegan butter in place of regular butter. Next I added vanilla extract because I needed a little extra moisture for high altitude, and vanilla would add flavor as well. I also added pistachios because I thought they would complement the cardamom.

Cardamom Pistachio Shortbread adapted from Brown Sugar & Cardamom Stamped Shortbread Cookies

1 cup unsalted Flora Butter, room temperature
1/4 cup organic light brown sugar, packed
1/4 cup coconut sugar
1/2 tsp vanilla extract
2 cups all purpose flour
1/2 tsp ground cardamom
1/2 tsp sea salt
1/4 cup chopped pistachios
for the dipping mixture:
1/4 cup vegan sugar
1/2 tsp ground cardamom

In a stand mixer, cream together vegan butter, brown sugar, and coconut sugar for 1 minute. Add vanilla and beat to combine. In a bowl, sift together flour, cardamom, and salt. Add the flour mixture, 1/2 cup at a time, to the butter mixture and beat after each addition. Stir the pistachios in by hand. Scoop up the dough and form it into a ball. Cover the dough with plastic wrap and place in the fridge for an hour. Meanwhile, make the dipping mixture by combining the vegan sugar with the cardamom. Preheat oven to 350°F.

When the dough is ready, roll it into 1” balls in your hand. Roll each ball in the cardamom sugar and place on baking sheets with 2” between each ball. Press down on the dough balls with cookie stamps or the bottom of a clean glass. Bake for 15-17 minutes until golden and allow to cool on a wire rack.

Until next time, happy baking!