Dark Chocolate Cashew-Pistachio Nut Cookies

Chef Monica Mitidieri

Ingredients

• • • 1/2 c non-salted butter
    • 1 1/2 c all purpose flour
    • 1/2 c powdered sugar (NOT granules or sugar replacements)
    • 1-2 Tbsp milk or as needed
    • 2 1/2 Tbsp vanilla custard powder
    • 1/2 tsp cardamom powder
    • 1/2 tsp vanilla extract
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1 c dark chocolate morsels
    • 1/2 cup each chopped cashews plus extra for garnish
    • 1/2 cup chopped pistachios plus extra for garnish (we used our local favorite Koeze nuts!)

Directions

1. 1. Combine butter and powered sugar in a mixer.
   2. Add 1 Tbsp milk and the rest of the ingredients. If too stiff, add a little more milk to reach a smooth consistency.
   3. Make a log shape with dough and wrap in plastic wrap. Refrigerate 1-2 hours (or overnight).
   4. Unwrap dough after chilling and cut into round or oval shapes.
   5. Bake at 300 degrees for approximately 12 minutes.
   6. Cool for 15 minutes.