+
0 (0)

Category: Desserts

Cardamom Cookies

This bun recipe has been in my family for at least four generations. The other recipes were taken from my grandmother's cookbook, which was published in 1947. As in most baking recipes, follow the ingredients closely but change the flavorings ... Read more

Total time: 1 hour | Makes 36 cookies
Note: These are great for an afternoon coffee break. This is the traditional way to make this butter cookie. For a variation, try dipping the cookies halfway in melted chocolate before sprinkling with the almonds. Use any leftover topping to stir into muffin, cake or pancake batters.

Topping

  • 1/4 cup toasted almonds, finely ground
  • 2 tablespoons sugar

Step 1Combine the almonds and sugar; set aside.

Cookies

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground cardamom
  • 1/2 cup (1 stick) butter, room temperature
  • 3/4 cup sugar
  • 2 eggs

Step 1Sift together the flour, baking powder and salt. Stir in the cardamom.

Step 2Cream the butter and sugar in the bowl of an electric mixer for 2 minutes. Add the eggs, 1 at a time, and beat after each addition. Add the flour mixture gradually and beat on medium speed to combine, 1 minute. Do not over-mix the dough or the cookies will not be tender.

Step 3Scrape the dough onto a sheet of plastic wrap and form the dough into a disk. Cover and refrigerate for 30 minutes.

Step 4Heat the oven to 350 degrees. Grease 2 baking sheets and set them aside.

Step 5Remove half of the dough from the refrigerator. On a lightly floured work surface, roll out the dough 1/4 inch thick and cut out the cookies with a cookie cutter. Place them on the baking sheet. Repeat with the remaining dough.

Step 6Sprinkle approximately about 1 teaspoon of topping on each cookie and press down slightly. Bake the cookies until the edges of the cookie reach a pale golden color, 10 to 11 minutes. Remove to rack and cool completely. Store the cookies in an airtight container at room temperature for 2 days or freeze.

Each cookie:
83 calories; 71 mg sodium; 18 mg cholesterol; 3 grams fat; 2 grams saturated fat; 12 grams carbohydrates; 1 gram protein; 0.36 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Campfire scones
Sweet crepes
Raspberry wine pie
Maple pecan madeleines