New This Month

Sweet Cardamom Crackers

4
  • Yield: Makes 2 dozen

Source: Martha Stewart Living, December 2000

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon finely chopped pistachios
  • 1 tablespoon unsweetened shredded coconut
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg, separated, white lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1 cup all-purpose flour, plus more for rolling
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon salt

Directions

  1. Stir together 1 teaspoon sugar, the pistachios, and coconut in a small bowl.

  2. Put butter and remaining sugar into the bowl on an electric mixer fitted with paddle attachment. Mix on medium speed until combined. Add egg yolk and vanilla; beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour, cardamom, and salt; mix until smooth. Wrap dough in plastic, and refrigerate until firm, about 2 hours.

  3. Preheat oven to 350 degrees. Transfer dough to a nonstick baking mat (such as Silpat), or parchment paper. With a floured rolling pin, roll out a 12 by 8-inch rectangle about 1/4 inch thick. Use a pizza wheel to create straight sides, discarding scraps. Carefully transfer mat or paper to a baking sheet. Cut into twenty-four 2-inch squares. Brush with egg white and sprinkle with pistachio mixture.

  4. Bake until firm and edges are pale golden brown, 10 to 12 minutes. Remove from oven and run pizza wheel over original cuts. Gently break into individual crackers. Transfer to a wire rack to cool. Cookies can be stored in an airtight container at room temperature up to 3 days.

Reviews Add a comment

  • MS11402627
    27 FEB, 2009
    These turned out just like the photo, but I cannot say that I would recommend them. Pistachios and coconut are not staples in my pantry, these required a trip to the store and the payoff just wasn't there.
    Reply
  • DebbieVignola
    11 JAN, 2009
    I really enjoyed these cookies. I plan to make some for the girls at work, I know they well enjoy them just as much as I do. As far as nutritional value, I don't worry about it when I'm baking or cooking, However I do read labels when I'm shopping and some foods I refuse to buy.
    Reply
  • AMASSEU
    11 JAN, 2009
    Not ignoring the nutritional/health value, has anyone tried the flavor/texture/enjoyment of this cookie? Those within my conscientious dietary circle are able to delight in, and eat chemically undulturated sweets at an enjoyable level tossing aside the desire to hastily devour an alluring temptation, take small nibbles to longingly melt on the tongue, with eyes closed, savoring each flavor within. Be in a comfortable environment, by yourself. Let me know the results of your experience.
    Reply
  • megawoman
    10 JAN, 2009
    Google "Nutrition" or "Nutritional values," etc. and surely you'll find tons of websites.
    Reply
  • Encee
    10 JAN, 2009
    Does anyone know if there is a place on the site that gives the nutritional information for Martha's recipes? That's something so many other food sites do, they should really add it here. Thanks!
    Reply