Pistachio and Cardamom Cookies

Pistachio and cardamom are two ingredients that were destined for one other. Their flavors complement each other just right. Cardamom is an exotic spice that makes you feel like you are a world traveler. Warning: These cookies may provide unexpected bouts of giddiness.

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