-
Whisk flour, salt and cardamom in a bowl and set aside
-
Add soft butter and sugar to mixer and mix until well incorporated
-
Add vanilla, egg yolk, honey and zest of orange (see instructions above)
-
Add flour mixture in thirds mixing well between additions
-
Remove dough from mixer and separate evenly into two balls, then shape and roll each ball into a 9" log
-
Wrap each log in parchment paper, making sure it's as air tight as you can get it, place in a airtight glass container with lid and put in the fridge for two hours (or wrap in plastic, I just hate using plastic). If you only want to cook half a batch you can freeze dough for up to a month.
-
Chop pistachios
-
After dough has chilled for two hours, preheat oven to 350 degrees and cover a cookie sheet with parchment
-
Remove one log at a time from the refrigerator, unwrap and slice into 15 rounds
-
Use both of your palms to roll each slice into a ball and dip one half of ball into chopped pistachios, repeat with all the dough and set cookies on cookie sheet with 2" space on all sides
-
Place in the oven and bake for 8 minutes, remove from oven and use the round end of a wooden spoon (or what ever works to create the 'thumbprint' in each cookie). Return the cookies to the oven and bake for five more minutes.
-
When cookies are done remove from oven and just slide the parchment paper and cookies onto a cooling rack