Pistachios and a touch of cardamom unite here in an addictive cookie.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Lightly oil a baking sheet or coat it with cooking spray.

  • Melt butter in a small saucepan over medium heat. Add pistachios and stir until the butter is lightly browned and the nuts are toasted, about 1 minute. Transfer the mixture to a medium bowl. Whisk in sugar. Add flour, egg white and cardamom (or ginger) and whisk until smooth.

  • Drop the batter by heaping teaspoonfuls, about 2 inches apart, onto the prepared baking sheet. Bake until golden, 12 to 15 minutes. With a spatula, immediately transfer the cookies to a rack to cool. (If the cookies begin to stick before all are removed, briefly return the pan to the oven.)

Nutrition Facts

41 calories; protein 0.8g 2% DV; carbohydrates 6.1g 2% DV; dietary fiber 0.2g 1% DV; sugars 4.3g; fat 1.6g 2% DV; saturated fat 0.7g 3% DV; cholesterol 2.5mg 1% DV; vitamin a iu 32.9IU 1% DV; vitamin c 0mg; folate 6.5mcg 2% DV; calcium 2.2mg; iron 0.2mg 1% DV; magnesium 2.2mg 1% DV; potassium 20mg 1% DV; sodium 4.8mg; thiamin 0mg 2% DV.