Thursday, August 18, 2011

Cardamom Flavoured Chocolate Pistachio Cookies

"Think what a better world it would be if we all, the whole world, had cookies and milk about three o`clock every afternoon and then lay down on our blankets for a nap" Al Hutchinson 

I am just wondering today as to why I have been baking all these cookies. Probably coz baking cookies brings back a lot of childhood memories. I remember my father bringing us all those delicious fresh baked cookies from local bakeries around town , and not only the bakery ones but the boxed branded ones like chocolate bourbon & wafers were our favourites as well. I have some faded memories of an assorted cookie box that my parents would get quite often & apart from the cookies being delicious the box used to be something worth saving as well. As kids we never had morning tea but we never forgot to have cookies  & we have them till date. My family & I myself are cookie lovers & they are an essential part of our morning & evening tea .I always try to incorporate an Indian flavour so the cookies would taste indian & they were really fun to make. 

For the Pistachio Cardamom dough:

  1. 3/4th cup all purpose flour 
  2. 1/4th cup pistachio powder
  3. 1/4th tsp salt
  4. 1/4th tsp baking soda
  5. 1 stick unsalted butter
  6. 1/3rd cup powdered sugar
  7. 1 tsp pure vanilla extract
  8. 1 tsp cardamom powder
For the Chocolate Cookie Dough:

  1. 3/4th cup all purpose flour
  2. 1/2 cup cocoa powder
  3. 1/4th tsp salt
  4. 1/4 tsp baking soda
  5. 1 stick unsalted butter
  6. 1/3rd cup powdered sugar
  7. 1 egg
  8. 1 tsp pure vanilla extract 
Preparing  the Pistachio dough:

  1.  Mix  together the dry ingredients , flour , pistachio powder, baking soda , salt & cardamom powder , keep aside.
  2. Beat the butter & sugar together until light & fluffy.
  3. Start adding the dry ingredients a couple of tablespoons at a time until fully incorporated.Add vanilla extract & beat again . Divide the dough into two equal parts roll it into balls. Keep aside

Preparing the chocolate dough:
  1. Mix dry ingredients together , all purpose flour, baking soda, salt & cocoa powder. Keep aside.
  2. Beat the butter & sugar together until light & fluffy.
  3. Add the egg & beat again for 2-3 minutes.
  4. Start adding the dry ingredient mix & beat until fully incorporated.
  5. Add Vanilla extract & mix again.
  6. Divide  the dough into two equal parts & roll into balls.
Place the halves in between parchment paper or cling foil & roll each ball into 10/12 1/4 inch thick  rectangles.
Do this one sheet at a time, one pistachio & one chocolate., the chocolate sheet being the lower layer.  
Place  the pistachio dough sheet on top of the chocolate dough sheet . Press lightly so the sheets stick together.
Position the sandwiched dough with the long edge facing you. Using the edge of the paper as a guide roll the sheets into a tight cylinder around 2 inches wide.  Roll the dough cylinder into cling foil & refrigerate for atleast 30 minutes. Repeat the same process with the other two pieces of dough.
Remove dough rolls from the fridge & cut into 1/4 inch thick  rounds. You can trim the edges of the roll if it looks too uneven.
Preheat oven to 325 degrees F & bake for 12-15 minutes . Let cool completely for the perfect crunchiness.