Cardamom and Pistachio Shortbread

1 C butter
½ C icing sugar
1 tsp crushed cardamom seeds
¼ tsp salt
¼ tsp baking powder
2 C flour
¼ C ground pistachios

Cream the butter, cardamom & sugar together.
Sift the dry ingredients together and add to the butter mixture.
When it holds together in a ball, form it into a log, wrap with plastic wrap and refrigerate at least 30 minutes (until solid).
Cut into ¼ inch slices and bake at 325 degrees for 20 to 25 minutes.
Cool 5 minutes & finish on a rack.

Serve with Oranges and Cream


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