Sweet Cardamom Crackers - sugar

Method

• Stir together 1 tablespoon sugar, the pistachios, and coconut in a small bowl.
• Put butter and remaining sugar into the bowl of an electric mixer fitted with paddle attachment.
• Mix on medium speed until combined.
• Add egg yolk and vanilla; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low.
• Add flour, cardamom, and salt; mix until smooth.
• Wrap dough in plastic, and refrigerate until firm, about 2 hours.
• Preheat oven to 350F.
• Transfer dough to a nonstick baking mat (such as Silpat), or parchment paper.
• With a floured rolling pin, roll out a 12 by 8-inch rectangle about 1/4 inch thick.
• Use a pizza wheel to create straight sides, discarding scraps.
• Carefully transfer mat or paper to a baking sheet.
• Cut into twenty-four 2-inch squares.
• Brush with egg white and sprinkle with pistachio mixture.
• Bake until firm and edges are pale golden brown, 10 to 12 minutes.
• Remove from oven and run pizza wheel over original cuts.
• Gently break into individual crackers.
• Transfer to a wire rack to cool.
• Cookies can be stored in an airtight container at room temperature up to 3 days.