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Cardamom Cookies

James Carrier
Yield Makes about 3 dozen
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.

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

Nutrition 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

How to Make It

  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.

  5. Nutritional analysis is per cookie.