Cardamom Pistachio Cookies

Preheat your oven to 325°F. Line baking sheets with parchment paper.

Place the pistachio nuts and sugar in your food processor and pulse until the pistachios are finely ground.

In your mixer, with your whisk attachment, cream the butter and half of the sugar mix. Scrape down the bowl when needed. Add the egg and vanilla extract. Mix to combine. Then add the rest of the sugar mix until it is incorporated.

In a separate bowl combine the flour, potato starch, salt and cardamom. Switch to your paddle attachment. Add the dry ingredients to the wet and mix till it forms a ball. Divide this in half. Sprinkle a little flour onto your work surface and roll out to about 1/8 inch thickness. Cut with your cookie cutter. Place a pistachio in the center and sprinkle with some coarse sugar.

I did not chill the dough before rolling it out. And I found the dough to be easily workable. I did, however, use an offset spatula to help lift the cookies off the work surface and onto my prepared baking sheets.

Bake for 10-12 minutes until they just barely brown. Use a spatula to transfer them to a wire rack to cool.