From a Willliams-Sonoma recipe, they are something “a little different” because of their shape.
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, room temp
- 1 ¼ cups packed light brown sugar
- 2 tablespoons dark molasses
- 2 egg yolks
- ½ teaspoon almond extract
- 1 cup finely chopped unsalted pistachios
- Sift the flour, cinnamon, cardamom, baking soda, and salt into a bowl and set it aside.
- Cream butter and light brown sugar until fluffy and the sugar has turned pale amber.
- Add the molasses, the egg yolks, and the almond extract. Beat on low-speed until well incorporated.
- Add the dry ingredients in 4 additions beating at low-speed each time and using a spatula to stir in all the dough after each addition.
- Add the pistachios and mix well with a spatula or wooden spoon.
- Turn the dough onto a lightly floured work surface and divide it in two.
- Form two logs and from these logs, square the dough off to form two bricks.
- Wrap each rectangle and place in the refrigerator overnight and up to 3 days.
Pre-heat oven to 325 degrees and prepare 2 baking sheets with parchment paper
- Using a sharp, thin knife, cut the chilled dough into slices 1/8” thick. Place the slices 1 inch apart on prepared baking sheets and bake the cookies until edges are golden, about 10-12 minutes.
- Transfer the pans to wire racks to cool for a couple of minutes. Transfer cookies to the racks to cool completely. Yield: About 48 cookies