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.
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
How to Make It
In a large bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add molasses and beat until well blended.
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.
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.
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.
These are awesome. Very buttery, great texture. We made these last year around Christmas and still talk about them. Just looked up the recipe again to make them for a party. I ground my own cardamom from pods as well, and it was not too overpowering.
These are wonderful! So easy to make and not time consuming. My husband is not too fond of spicy food, including cookies, but at last count he'd eaten six of these! They'll be a standard in my list of Christmas cookies.
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