From a Willliams-Sonoma recipe, they are something “a little different” because of their shape.

Ingredients:

1. 3 cups all-purpose flour
2. 2 teaspoons ground cinnamon
3. 1 teaspoon ground cardamom
4. 1 teaspoon baking soda
5. ¼ teaspoon salt
6. 1 cup unsalted butter, room temp
7. 1 ¼ cups packed light brown sugar
8. 2 tablespoons dark molasses
9. 2 egg yolks
10. ½ teaspoon almond extract
11. 1 cup finely chopped unsalted pistachios

1. Sift the flour, cinnamon, cardamom, baking soda, and salt into a bowl and set it aside.
2. Cream butter and light brown sugar until fluffy and the sugar has turned pale amber.
3. Add the molasses, the egg yolks, and the almond extract. Beat on low-speed until well incorporated.
4. 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.
5. Add the pistachios and mix well with a spatula or wooden spoon.
6. Turn the dough onto a lightly floured work surface and divide it in two.
7. Form two logs and from these logs, square the dough off to form two bricks.
8. 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

1. 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.
2. 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