Cardamom Cookies

1. 1

   Combine sugar, butter, and oil in the bowl of a stand mixer; beat at medium speed for 1 1/2 minutes or until well combined and pale. Add cardamom and egg yolk, beating until combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour and salt to butter mixture, beating just until combined. Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; refrigerate 12 to 24 hours.

2. 2

   Preheat oven to 350u00b0.

3. 3

   Cover 2 baking sheets with parchment paper. Remove dough logs from refrigerator. Cut each log into 20 slices; place slices 1 inch apart on baking sheets. (Pat slices together if they crumble.) Sprinkle with pistachios. Bake at 350u00b0 for 17 minutes or until edges begin to brown, rotating pans halfway through. Let stand 5 minutes; place cookies on a wire rack. Cool completely.

* Per serving · 4 servings · Values may vary.