Cardamom-flavored cookies are a traditional specialty of the Scandinavian countries. This crisp cracker-like variety is made more crunchy with a topping of finely chopped pistachios and shredded coconut.

　　

Ingredients

makes 2 dozen

　　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

　　

Step 1

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

　　

Step 2

Put butter and remaining sugar into the bowl of 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.

　　

Step 3

Preheat oven to 350°F. 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.

　　

Step 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.

　　Martha Stewart's Cookies