Recipe by Boomette
Great taste of cardamom. Source : Sugar at Food Network
Top Review by Linda's Busy Kitchen
I love cardamom. It's especially good in desserts and cookies. I think it's my favorite spice, anyway, these cookies are so awesome! I found the rolling out process pretty easy after being in the fridge overnight. I just dusted them lightly with flour and proceeded to use my circular cut out to make them. I have a friend who is sick right now, so I wanted to make something that might put a smile on her face. These sure did!!! Very nice flavor, and is now a favorite! I had to give them all to her so I wouldn't completely blow my eating plan :) Thank you for sharing it with us Boomie! Linda
- 236.59 ml unsalted butter, room temperature
- 177.44 ml sugar
- 1 egg
- 7.39 ml vanilla extract
- 473.18 ml all-purpose flour
- 3.69 ml ground cardamom
- 2.46 ml salt
- 1.23 ml nutmeg
- 236.59 ml icing sugar, sifted
- 44.37 ml milk
Directions See How It's Made
- Beat butter and sugar together by hand or in a mixer, until pale and fluffy. Blend in egg and vanilla extract. In a separate bowl, stir together flour, cardamom and salt. Stir into butter mixture until just combined. Gather dough together, shape into 2 discs, wrap and chill until firm, about 1 to 2 hours, or freeze until ready to use (then thaw overnight in fridge).
- Preheat oven to 325°F On a lightly floured work surface, roll out first disc of dough to just less than ¼-inch thick. Cut out desired shapes and lift with a spatula onto a parchment-lined baking sheet. Roll second disc, saving all scraps to re-roll for more cut-outs. If you choose, add sprinkles or other decorations onto cookies before baking. Bake for 12 to 15 minutes, until edges of cookies just begin to brown. Let cool before removing from tray.
- Cookies will keep in an airtight container for up to 2 weeks.
- Glaze :.
- For glaze, combine icing sugar and milk and whisk until smooth. Brush cookies with glaze and allow to dry on cooling rack for 1 hour.