Recipe by Christina's Kitchen :)
I love these cookies. They are the best with a cup of tea. I have no idea where I picked this recipe up, but I have been making it for a while, and they are a definite must in our cookie jar!
Top Review by vhelm1954
I have made these same cookies, the recipe came from Cooking Light magazine (Dec 07, I think). Anyway, they are wonderful! In fact, I think they could even stand to be a tad spicier; next time I will use Chai tea instead of ice water and possibly add a little more of the spices. LOVE these cookies!
- 1 1⁄2 cups flour
- 1⁄8 teaspoon ground cardamom
- 1⁄8 teaspoon ground cinnamon
- 1 dash ground cloves
- 1 dash fresh ground black pepper
- 3⁄4 cup powdered sugar
- 10 tablespoons butter, softened
- 1 tablespoon ice water
Directions See How It's Made
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar.
- Mix well with a whisk.
- Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
- Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
- Sprinkle dough with 1 tbsp ice water; toss with a fork.
- Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
- Chill for 1 hour or until very firm.
- Preheat oven to 375°F.
- Unwrap dough logs and cut each log into 18 slices using a serrated knife.
- Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
- Bake at 375°F for 10 minutes.
- Cool on pans for 5 minutes. Remove cookies from pans; cool completely on wire racks.