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.
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.
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- Calories: 91
- Calories from fat: 53%
- Protein: 0.8g
- Fat: 5.4g
- Saturated fat: 3.3g
- Carbohydrate: 10g
- Fiber: 0.2g
- Sodium: 81mg
- Cholesterol: 14mg
- 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
- 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.
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