Print This Recipe
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Servings: 24 cookies


  • 2 cups flour, all-purpose
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cup granulated sugar
  • 1 large egg beaten
  • 1/2 teaspoon lime extract (can substitute lemon extract)
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 1/2 cup pistachios, coarsely chopped


  1. Preheat oven to 350F. Line two baking sheets with parchment paper.

  2. Combine first four ingredients (flour, baking powder, salt and cardamom). Mix well. Set aside.

  3. In mixing bowl cream butter for several minutes. Add sugar and cream for about 3 minutes until light and fluffy. Add egg and mix until incorporated. Add lime extract, zest and juice. Mix until combined.

  4. Add the flour mixture and the nuts. Mix on low speed until flour is just incorporated.

  5. Scoop into balls the size of walnuts (approximately 2 teaspoons) and place 12 on each prepared baking sheet about 2 inches apart. Repeat for second prepared baking sheet.

  6. Bake for 6 minutes. Rotate pans - top to bottom and front to back. Bake an additional 4-5 minutes until browned on the edges. Let cool. Repeat with remaining dough.

  7. Dough may be frozen in balls for up to one month. Add an addition 1-2 minutes for baking from frozen state. (May also need to push dough down after the 6 minute baking period.)

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