Rating: 5 stars
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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.

Evelyn Mount, Denver, Colorado
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes about 3 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Nutritional analysis is per cookie.

Nutrition Facts

91 calories; calories from fat 53%; protein 0.8g; fat 5.4g; saturated fat 3.3g; carbohydrates 10g; fiber 0.2g; sodium 81mg; cholesterol 14mg.
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