Sweet Cardamom Crackers (Pg 263)

I'm not entirely sure why these are called crackers. I guess mostly because of the way they look. But as we all know, looks can be deceiving, and this is a perfect example. Although they look savory, they are definitely sweet and definitely very much a cookie. A very tasty cookie.

I liked making these. The dough was simple to make and was refrigerated for a couple hours, although it seemed like it was firm enough even after one hour refrigeration. It was a pretty cooperative dough to work with in the rolling and cutting department. Instead of using a cookie cutter you just use a pizza slicer and slice squares. I was very particular about it and got out the ruler and measured the squares, but if you wanted to be lazy you could just eye it. Some of my squares got a little squashed into rectangles anyway.

The topping is sugar, shredded coconut, and chopped pistachios mixed together and sprinkled on top before baking. It's a really great combination of savory and sweet, and it plays into the idea of it being like a cracker, with the pistachios being a nice little touch of savory.

The texture of the cookie itself is very light and almost pastry-like. The problem with really light cookies is that I want to eat them all. I always want to eat all the cookies, but when they're light I feel like it's not as bad of an idea. But I held myself back, honestly.

Yield:
Recipe predicted: 2 dozen
Actual: A little over 2 dozen, 28 cookies to be exact.

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