I'm sorry, friends.
Like super sorry. I'm sorry to those of you that subscribe to my blog posts and are getting these crazy Christmas-based cookies in your feed or email, especially since August isn't technically over for another twelve hours or so.
I'm entering these lovelies in a contest and I had to post them, otherwise I'd be keeping these Christmas treats for December and summer treats for now. Believe me, I know my place. I'm having a tough enough time digesting all the pumpkin recipes the way it is. One thing at a time, right?
So please feel free to keep yourself half-naked in the kiddie pool for the time being, keep the drink frozen and coming and visit this post again in a few months time.
You'll be happy you did.
Oh, SO happy.
BROWN BUTTER CARDAMOM PISTACHIO SNICKERDOODLES
1 cup unsalted butter, at room temperature
2½ cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cardamom
1½ cups brown sugar, firmly packed
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
¾ cup chopped pistachios
½ cup granulated sugar
½ teaspoon ground cinnamon
¼ ground cardamom
To brown butter:
In a medium saucepan over medium-high heat, melt half of the butter. Once butter is liquified, swish the pan to keep the butter flowing. It's best to stand at the stove as you're doing this entire process. It turns fast and can burn quite quickly.
The butter will snap, bubble, and pop - this is normal as it's the water escaping. Continue to stir or swish until butter begins to settle down and take on an amber shade. Your kitchen will smell amazing. You'll also begin to see brown bits form at the bottom of the pan. These bits are going to give your cookies their awesome flavour. Once this happens and your butter has achieved a nice, deep golden colour, give a couple swishes and pour browned butter into a heat-proof dish - bits and all. Allow to cool to room temperature and refrigerate butter until solidified.
To make cookie dough:
In a mixing bowl, sift together flour, baking soda, cream of tartar, ground cardamom, and salt; set aside.
In a separate mixing bowl, cream together brown sugar and browned butter until fluffy. Add in eggs and vanilla. Slowly incorporate dry ingredients into butter mixture and beat until blended. Add in pistachios and mix well. Transfer and wrap cookie dough in cling film and refrigerate for at least an hour.
Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone mats.
In a small bowl, combine granulated sugar, cinnamon, and cardamom together.
Scoop a half tablespoon of dough and roll into a ball. Roll in sugar mixture and place on cookie sheet. Using the bottom of a glass, flatten dough slightly and place a whole pistachio on top if desired.
Bake cookies for 10 minutes. Upon completion, remove from oven and place on a wire rack to cool.
Will keep for three days in an airtight container.