CHRISTMAS CARDAMOM BUTTER COOKIES
Another Danish/Scandinavian recipe. Cardamom is in the ginger family and has a pungent flavor. These cookies will disappear quickly (Unless you don't like cardamom!)
Provided by Bergy
Categories Dessert
Time 34m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 375°F, oven rack in center of oven.
- Grease a heavy cookie sheet (use a veggie oil).
- Combine salt (if using) and flour in a bowl.
- Cream Butter sugar and 2 tsp of cardamom until fluffy.
- Add flour and beat at low speed.
- Stir in 1/2 cup almonds.
- Combine powdered sugar and remaining cardamom.
- Roll dough into 1 Tbsp balls one at a time.
- Roll each in the powdered sugar mixture, coat well.
- Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2" thickness. Press a couple of almond slices into each cookie (use more if you like).
- Have cookies at least a 1/2" apart.
- Bake about 14 minutes or until they are light brown.
- Cool on a rack.
- Put in airtight container.
- You can freeze and they will keep at least a couple of months.
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Nalongo Rema
[email protected]I followed the recipe exactly, but my cookies didn't turn out as good as the ones in the picture. They were a little dry.
mecho
[email protected]These cookies were a little too sweet for my taste, but they were still good.
Mawesi Monokoa
[email protected]I've made these cookies several times now and they're always a hit. They're so easy to make and everyone loves them.
Mpho Mosinyi
[email protected]These cookies are the perfect holiday treat! They're soft, chewy, and have a wonderful aroma.
Md muntasir
[email protected]I'm not a huge fan of cardamom, but these cookies were still really good. The flavor is subtle and not overpowering.
peter mweemba
[email protected]Easy to make and delicious! I used a cookie press to make different shapes, which made them even more festive.
BLANCO MENDOZA
[email protected]These cookies were a hit at my holiday party! They're so flavorful and have a perfect balance of spices. I'll definitely be making them again next year.