Instructions: * Note: To prevent losing any of the essential oils, its best to buy cardamom in the pod and grind it as needed; you wont need much of it - a small amount adds an outsize flavor.

Heat oven to 350 degrees. Place 1 tablespoon sugar in a small bowl. Add pistachios and coconut, and stir to combine; set aside.

In the bowl of an electric mixture fitted with the paddle attachment, combine butter and remaining 7 tablespoons sugar. Beat on medium speed until well blended. Add egg yolk and vanilla extract, and beat until light and fluffy, about 2 minutes.

Add flour, cardamom, and salt. Beat on low speed until smooth. Wrap in plastic, and refrigerate until firm, about 2 hours.

Place dough on a Silpat (a French nonstick baking mat). 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 Silpat to a baking sheet. Cut into twenty-four 2-inch squares. Brush with egg white, and sprinkle evenly with pistachio mixture.

This recipe yields 24 cookies.

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