Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup shelled pistachios, finely chopped
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/4 cup milk
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and powdered sugar with an electric mixer until light and fluffy.
3. Add the flour, chopped pistachios, ground cardamom, and salt to the bowl and mix until well combined.
4. Gradually add the milk to the mixture, stirring until a soft dough forms.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. Flatten each ball slightly with the back of a fork.
7. Bake the cookies for 12-15 minutes or until lightly golden brown.
8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 130
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 30mg
Total Carbohydrates: 11g
Dietary Fiber: 0.5g
Sugars: 4g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.
- If you don't have cardamom, you can use cinnamon or nutmeg instead.
- You can substitute chopped almonds or walnuts for the pistachios.
Variations:
- Add 1/4 cup of raisins or chopped dates to the dough for a sweeter flavor.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
- Roll the dough balls in extra chopped pistachios before baking for added texture.
Tips and tricks:
- Make sure your butter is softened to room temperature before starting the recipe to ensure a smooth dough.
- If the dough is too dry, add a little more milk, 1 tablespoon at a time.
- Don't overbake the cookies, as they can become too dry and crumbly.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To freshen up the cookies, place them in a 350°F (175°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle extra chopped pistachios over the cookies before serving for added crunch.
Pairings:
Serve the cookies with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
These cookies are perfect on their own, but you could also serve them with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before shaping and baking.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting the recipe to prevent contamination.
Food history:
Afghan Pistachio Cookies, also known as Kulcha-e-Katchalu, are a traditional Afghan sweet treat. They are often served during special occasions and celebrations.
Flavor profiles:
These cookies have a buttery, nutty flavor with a hint of cardamom spice.
Serving suggestions:
Serve the cookies on a platter with a cup of hot tea or coffee for a cozy treat.
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Region: Afghan