Rating: 3.5 stars
8 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 4

Notes: To brown the butter, cook in an 8- to 10-inch frying pan over medium heat until lightly browned, 5 to 10 minutes. Pour into a bowl and let cool to room temperature. You can store these cookies airtight for up to 5 days.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

total:
1 hr 30 mins
Yield:
Makes about 40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, with an electric mixer on medium speed, beat butter and sugar until very smooth. Beat in egg yolk until well blended, scraping down sides of bowl as needed.

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  • In another bowl, mix flour, cardamom, and baking soda. Stir or beat into butter mixture until well blended.

  • Shape dough into 1-inch balls. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

  • Bake cookies in a 325° oven until golden brown on the bottom, 16 to 18 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Using a wide spatula, transfer the cookies to racks to cool completely.

  • Note: Nutritional analysis is per cookie.

Nutrition Facts

78 calories; calories from fat 55%; protein 0.7g; fat 4.8g; saturated fat 2.9g; carbohydrates 8.1g; fiber 0.2g; sodium 55mg; cholesterol 18mg.
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