Cardamom Cookies

Cardamom Cookies Recipe
James Carrier
The bakers in Evelyn Mount's family have a long tradition of spicing sweet rolls and cookies with the delicate flavor of cardamom. These buttery, horseshoe-shaped cookies can be stored airtight for up to 3 days.

Yield:

Makes about 3 dozen

Recipe from

Sunset

Nutritional Information

Calories 91
Caloriesfromfat 53 %
Protein 0.8 g
Fat 5.4 g
Satfat 3.3 g
Carbohydrate 10 g
Fiber 0.2 g
Sodium 81 mg
Cholesterol 14 mg

Ingredients

1 cup (1/2 lb.) butter, at room temperature
2/3 cup sugar
1 tablespoon dark molasses
2 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon ground cardamom
1 teaspoon ground cinnamon

Preparation

1. In a large bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add molasses and beat until well blended.

2. In a medium bowl, mix flour, baking soda, cardamom, and cinnamon. Stir or beat into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.

3. Shape dough into 1-inch balls. With lightly floured hands, roll each ball into a rope about 2 1/2 inches long and 1/2 inch thick; bend each rope into a horseshoe. Place cookies about 2 inches apart on cooking parchment-lined or buttered 12- by 15-inch baking sheets.

4. Bake cookies in a 350° oven just until edges begin to brown, 7 to 9 minutes; if baking two pans at a time, switch their positions halfway through baking. Let cookies cool on pans for 5 minutes, then use a spatula to transfer to racks to cool completely.

Nutritional analysis is per cookie.

Evelyn Mount, Denver, Colorado,

Sunset

March 2004
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