We cooked these up for Fox5 News Feb 26, 2014.

The heady combination of cardamom and pistachio evokes the Middle East.  Serve these cookies with sliced oranges drizzled with honey and crushed pistachios, or vanilla icecream topped with toasted chopped pistachios. It’s worth hinting down the unusual ingredients for these cookies. Pistachio flour and nut paste are available at specialty grocery stores and on line. These cookies were a hit at US Botanic garden January 16 2014 and Adrienne demoed them again January 22 2014 at Brookside Gardens in Wheaton MD. Recipe adapted from simplysavory.net.1 C (2 sticks) butter, room temperature
1 C sugar
1 C brown sugar
2 eggs + 1 yolk
1/3 C pistachio nut paste
1 t vanilla
1 1/8 C pistachio flour
1 1/8 C all-purpose flour
2 t baking powder
1 t salt
1 T ground cardamom

Cream the butter and sugars. Beat in eggs and yolk, one at a time. Add pistachio paste and vanilla. Mix dry ingredients in a separate bowl. Slowly add the dry ingredients to the egg mixture until combined. Use a small scoop to portion out the cookies. Chill for 15 minutes (don’t skip this step!) Bake at 350 for 10-15 minutes.