ORANGE, CRANBERRY, PISTACHIO, CARDAMOM COOKIES

Not just for Christmas anymore.  That old fashion scent of baking cardamom flavored cookies is almost irresistible—maybe that’s one reason the spice is so often used in recipes in those community cookbooks.  An instant throwback to childhood?  Although the fruit and nut combination here is delicious, this recipe can be easily changed out to whatever substitutions are at hand.  Plumping up the dried fruit with a little hot water or spirits (brandy, dark rum) gives a bit of added texture.  A few white chocolate chips give even more character.

• 1 cup butter (2 sticks)
• ¾ cup sugar
• Zest of ½ orange
• ¼ tsp salt
• 1 tsp cardamom powder
• 2 cups flour
• ½ cup dried cranberries (or softened in hot water or spirits)
• ½ cup salted, roasted pistachios, chopped
• Handful of white chocolate chips (optional)

In a large bowl, combine sugar, orange zest and cardamom—rub with fingers until well combined.  Add the butter and cream by hand, or in stand mixer, until creamy.  Add the flour gradually and mix until smooth.  Add the nuts and fruit and mix well.  Refrigerate dough for at least an hour, or overnight.  Roll dough into balls and put on parchment lined cookie tins.  Flatten cookies with sugar coated glass bottom.  Bake at 350’ for 12-14 minutes.  Call the kids!

The Kitchen Hive