Coating each cookie with sugar twice, once when warm and again when cool, ensures an even, sugary finish.
- Portion size 58 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodIn large bowl, beat butter with sugar until light and fluffy; beat in egg and cardamom. Stir in flour, pistachios, almonds and salt.
Roll by 1 tbsp (15 mL) into 3-inch (8 cm) long logs. Taper ends; form into crescent moon shapes. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets.
Bake in 350°F (180°C) oven until firm and golden on edges, 12 to 14 minutes. Let cool on pans on racks for 10 minutes.
Coating: Gently coat each cookie in icing sugar; let cool completely on racks. Coat cooled cookies again in sugar.
Nutritional facts Per cookie: about
- Sodium 11 mg
- Protein 1 g
- Calories 64.0
- Total fat 4 g
- Potassium 22 mg
- Cholesterol 12 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 2.0
- Folate 5.0
- Vitamin A 3.0