Cookie Exchange: Cardamom Pistachio Butter Cookie

I love finding new Christmas Cookies that are really tasty - and unique. These tasty butter cookies have a nice, mild cardamom flavor and topped with pistachios, coconut, and orange zest.

Cardamom Pistachio Butter Cookie
1 cup sugar
2 TBSP chopped pistachios
2 TBSP unsweetened shredded coconut
Zest from 1 orange

1 cup (2 sticks) unsalted butter, softened
2 large eggs, separated
1 tsp vanilla
2 cups AP flour
1 1/2 tsp ground cardamom
1/2 tsp salt

1. Make the topping: stir together 2 TBSP sugar, the pistachios, coconut, and orange zest in a small bowl - and set aside. [I used raw coconut flakes, and threw them in my mini chop chop to make smaller].

2. Cream butter and remaining sugar in the bowl of an electric mizer. Mix on medium until well combined. Add egg yolks 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 (1-2 hours).

3. Preheat oven to 350. Roll out (1/4 inch thick) half of the dough on a floured surface. Cut with desired cookie cutter - or cut into squares with a butter knife. Transfer to parchment lined cookie sheet. Brush with lightly whipped egg whites. Sprinkle with sugar/pistachio mixture.

4. Bake until firm and edges are pale golden brown: 10-12 minutes. Let cool on a wire rack. Store in airtight container at room temperature.