Ingredients: |
Ingredients: ½ cup (2 ounces) raw, unsalted pistachios
¾ cup (3 ounces) flour
¼ teaspoon baking powder
¼ teaspoon sea salt
¼ teaspoon ground cardamom (adjust each of the 3 spices to your preferences)
⅛ teaspoon freshly grated nutmeg
¼ teaspoon cinnamon
1½ cups (5 ounces) old-fashioned rolled oats (not instant oats)
8 tablespoons (1 stick) unsalted butter, at room temperature (and yes Kerrygold Pure Irish Butter is best!)
1 cup (6 ounces) packed light brown sugar
1 large egg
½ teaspoon vanilla extract
½ cup (2 ounces) dried sour cherries, coarsely chopped
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Directions: |
Directions:Step 1
:
Spread the pistachios on the unlined baking sheet. Bake for about 8 minutes, until toasted. Cool completely, then coarsely chop. Line the baking sheet with parchment paper or a silicone liner.
Step 2
:
Whisk together the flour, baking powder, salt, cardamom, cinnamon, nutmeg in a medium bowl, then stir in the rolled oats.
Step 3
:
Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for about 2 minutes or until fluffy. Stop to scrape down the sides of the bowl. Add the egg and vanilla extract, beating on low speed until incorporated. Stop to scrape down the bowl.
Step 4
:
Gradually add the flour mixture, beating (on low) just until combined.
Step 5
:
Stir in the toasted, chopped pistachios and the dried cherries until evenly distributed.
Step 6 :
Cover the bowl tightly and refrigerate for 6 hours. (Note: you can skip this step but we find it results in a more flavorful cookie)
Step 7 :
Preheat the oven to 350 degrees. Line one of two baking sheets with parchment paper or a silicone liner.
Step 8
:
Scoop 12 heaping tablespoons of the batter onto each baking sheet, spacing them about 2 inches apart. Slightly dampen your hands with water, and with palms gently mold and press each cookie into medium-sized disc shapes, not too flat or round. Bake one sheet at a time for 12 to 14 minutes, until the edges are lightly golden and the centers are barely set. Transfer the baking sheet to a wire rack to cool for 5 minutes, then transfer the cookies to the rack to cool completely before serving or storing. Repeat to use all of the dough. |
This recipe for Florest Family Cherry Pistachio Cardamom Oatmeal Cookies is from