Pistachio cookies – eggless

Egg less pistachio cookies

Egg less pistachio cookies

Happy Thanksgiving to all of you! To celebrate Thanksgiving, I decided to make some different sort of cookies, that would blend the old world American dessert with old world Indian flavors.



Egg-less pistachio cookies with cardamom

It’s an old style sugar cookie recipe, flavored with a very Indian spice – cardamom. Cardamom is possibly the most used spice in Indian desserts, an equivalent of cinnamon in American desserts.
Last few weeks, I am craving for Indian food, and I think I know why. I am about to start on a month long trip to India, and I can’t wait!!!!

Sift flour, baking powder and cardamom

Sift flour, baking powder and cardamom

Cream butter and sugar. Add green food color

Add sifted flour

Make a dough

Roll into a log, wrap, and refrigerate

Slice cookies





Egg-less Pistachio cookies

Pistachio Cookies – Eggless
Recipe Type: dessert
Cuisine: Indian
Author: Minnie@thelady8home
Prep time:
Cook time:
Total time:
Serves: 30 pieces
  • 1-2/3 cup All Purpose Flour
  • 1 heaped Tbsp yogurt whipped
  • 1 tsp baking powder
  • 1/2 tsp cardamom powder
  • 2/3 cup granulated sugar
  • 1 tsp tsp Vanilla extract
  • 1/2 cup butter softened
  • 1/2 cup fresh pistachios
  • 1 tbsp sugar
  • 1 tsp butter
  • Few drops of Food color
  • Plastic wrap (like Glad plastic wrap) to roll dough in and refrigerate. If you don’t have clear plastic wrap, you can use aluminum foil
  1. Sift flour, cardamom powder and baking powder together and keep aside
  2. Toss the pistachios in a pan with warm butter and 1 tbsp of sugar. Cool them, and then coarsely crush pistachios and keep aside. (I put them in a zip loc and rolled the rolling pin over them.)
  3. Soften butter and whip in sugar, making a smooth creamy paste. Add green food color.
  4. Add yogurt and cream till smooth
  5. Now mix in the sifted flour into the creamed mixture, making a nice smooth dough.
  6. Now, roll the dough into a nice long log about two inches thick.
  7. Wrap this dough log in the plastic wrap and refrigerate for at least an hour.
  8. Preheat Oven to 400 degree F
  9. Slice the cookie dough into 1/4 inch thick cookies, and place them on an ungreased cookie sheets. You might need to bake in batches.
  10. Bake for 8 minutes.
  11. You can bake for 2 more minutes if you want more crispy cookies.
  12. Remove from oven, and sprinkle the crushed pistachios over the cookies evenly.
  13. Once the cookies are completely cooled, store them in an airtight jar.

7 comments for “Pistachio cookies – eggless

  1. CCU
    November 21, 2012 at 6:00 AM

    Mmm being eggless these would be an even bigger hit in the family – what a delicious recipe my friend ๐Ÿ™‚

    Choc Chip Uru
    CCU recently posted..Unable to Writeโ€ฆMy Profile

    • November 21, 2012 at 8:17 PM

      Thank you so very much Uru ๐Ÿ™‚ I hope you like them too.

  2. November 21, 2012 at 6:52 AM

    Happy Thanksgiving! What a lovely sentiment behind these cookies Minnie! ๐Ÿ˜€
    Lorraine @ Not Quite Nigella recently posted..Burch & Purchese Sweet Studio, South Yarra, MelbourneMy Profile

  3. November 21, 2012 at 10:55 AM

    I am having tea right now, need this dish to dunk it in my tea.
    perfect cookies.
    kitchen queen recently posted..Vegetable JalfraziMy Profile

  4. November 21, 2012 at 11:09 AM

    i m still in learning stage of baking. can never get the settings right
    bt these look so so yummy minnie
    meena recently posted..semolina vermicelli kesari— a guest postMy Profile

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    Cristine recently posted..CristineMy Profile

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