Honey-Apple Pistachio Cookies with Tahini Drizzle

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and cardamom (if using). Set aside.

In a large bowl, cream the butter, honey, and brown sugar together until light and fluffy. Add the egg and vanilla extract, beating until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Gently fold in the diced apples and chopped pistachios.

Drop spoonfuls of dough (about 1 tablespoon per cookie) onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are golden brown but the centers are still slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

In a small bowl, whisk together tahini, powdered sugar, warm water, and lemon juice until smooth and slightly runny.

If the drizzle is too thick, add more water ½ teaspoon at a time until it reaches a drizzle-able consistency.

Once the cookies have cooled, use a spoon or piping bag to drizzle the tahini mixture over the cookies.

For extra flavor and crunch, sprinkle additional chopped pistachios on top of the tahini drizzle.