Pistachio and Cardamom Cookies
Excerpted from Skinny Bitch: Ultimate Everyday Cookbook by Kim Barnouin.
Makes 3 Dozen Cookies:
1 cup (225 g) Earth Balance butter, at room temperature
3/4 cup (150 g) evaporated cane sugar
1 teaspoon (5 ml) vanilla extract
1/4 cup (60 ml) almond milk
1 teaspoon lemon zest, finely grated
1/3 cup (40 g) chopped pistachio nuts
2 2/3 (335 g) cups unbleached all-purpose flour
2 teaspoons ground cardamom
Using an electric mixer, beat the Earth Balance butter and the sugar in a large bowl until fluffy, about 2 to 3 minutes. Add the vanilla and beat until combined. Stir in the milk, lemon zest, and pistachios until combined. Sift in the flour and the cardamom. Mix with a wooden spoon to form a soft dough. Cover with plastic wrap and refrigerate 30 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Remove the mixture from the refrigerator and make tablespoon-size dough balls. Place the dough balls on a cookie sheet 1 1/2-inches (4 cm) apart. Flatten lightly with fingers and bake 13 to 15 minutes, or until lightly golden. Remove from the oven and let sit for 5 minutes. Transfer to a wire rack to cool completely.
Serving Size: 1 Cookie 30 g
Calories 140; Fat 8g; Saturated Fat 3 g; Cholesterol 0 mg; Carbohydrates 16 g; Fiber 1 g; Protein 2 g