Cardamom Cookies

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Cardamom CookiesRecipe
Photo: Randy Mayor; Styling: Claire Spollen


These cookies from the Persian tradition are a rather special gluten-free version of shortbread--just be sure to use powdered sugar that doesn't include a starch with gluten in it. The most classic version of the cookie is made with white rice flour, but I prefer to use whole-grain brown rice flour (now widely available; Bob's Red Mill is a common brand) because it gives a more melting texture with a little grit, like cornmeal. If you like a more intensely spiced cookie, use the full teaspoon of cardamom; the lesser amount offers a more nuanced flavor.

Serves 40 (serving size: 1 cookie)


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1 cup powdered sugar
6 tablespoons unsalted butter, barely melted
5 tablespoons sunflower oil
3/4 to 1 teaspoon ground cardamom
1 large egg yolk
6.88 ounces brown rice flour (about 1 1/2 cups)
1/4 teaspoon salt
3 tablespoons finely chopped pistachios


Hands-on: 20 Minutes
Total: 12 Hours, 40 Minutes

1. Combine sugar, butter, and oil in the bowl of a stand mixer; beat at medium speed for 1 1/2 minutes or until well combined and pale. Add cardamom and egg yolk, beating until combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour and salt to butter mixture, beating just until combined. Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; refrigerate 12 to 24 hours.

2. Preheat oven to 350°.

3. Cover 2 baking sheets with parchment paper. Remove dough logs from refrigerator. Cut each log into 20 slices; place slices 1 inch apart on baking sheets. (Pat slices together if they crumble.) Sprinkle with pistachios. Bake at 350° for 17 minutes or until edges begin to brown, rotating pans halfway through. Let stand 5 minutes; place cookies on a wire rack. Cool completely.

Created date

September 2014

Nutritional Information

Calories 71
Fat 4.3 g
Satfat 1.4 g
Monofat 1.1 g
Polyfat 1.6 g
Protein 1 g
Carbohydrate 8 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 18 mg
Calcium 3 mg