| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Cook: | 25 min |
| Yield: | about 3 1/2 dozen cookies |
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cardamom
- 1/4 teaspoon fine salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 cup confectioners’ sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
- Colored sanding sugars or chopped toasted pecans
Instructions
- Whisk the flour, cardamom, and salt in a bowl.
- Put the butter and confectioners’ sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
- Preheat oven to 325 degrees F.
- Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 42 servings |
| Calories | 80 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 16 mg |
| Sodium | 16 mg |
Reviews
It’s like chewing a big Tums but without the antacid benefits. Just awful. Will never make again
They are all the same! I grew up in Sweden and my mother made all kinds of cookies from different doughs. She may have used the dough for sugar cookies for a few of them, but mostly they were different flavors and colors.
BLEH!!
The texture was good,,but these are SO bland. Baking these for about 17 minutes was all they needed. Twenty minutes + would produce rocks. I’m sure there are other recipes that would be a better use of an expensive spice.
These were very dry and pretty bland. They would be okay if you were looking for something to dip in your tea but I wouldn’t make them again. Boring.
I wasn’t all that impressed with these cookies. I’m a big baker and while they look beautiful – and do come out just like the picture, I found them to be a bit dry. I made several batches and experimented to see if minor adjustments made the difference, shorter time in the oven, a little Crisco in place of some of the butter, a little less mixing, adding some juice, a little less flour and a little more flavoring, I just wasn’t that impressed. If you want a cookie that isn’t too sweet, this one is okay but like I said, I just wasn’t all that impressed.
Very easy to make. They were slightly dry but the cardamom spice reminded me of a clean bathroom smell. Yuk. It taste better than it smells. Ok
these came out really good, but if you keep them in the fridge for a long time, make sure you let them warm up first. The dough crumbled easily and I couldn’t get the colored sugar to stick.
I loved them they have a very unique flavor.It’s the first time that I have ever had the spice cardamon, it has a festive taste.
Perfect little tea cookies. The cardamom gives them a really nice, subtle edge. I made them vegan by using Earth Balance margarine instead of butter and substituting 1/4 c. soy yogurt for the egg. They turned out great!
So I read the reviews before I made these. The common complaint seemed to be that they were dry; so I substituted 2 egg yolks in place of 1 whole egg. It helped to make them less dry. I do think they need some granulated sugar in the mix. As for rolling them in sanding sugar, I used some very pretty silver sugar, and they turned out very pretty. I gave them a 4-star review because they lack a little something in flavor, but look lovely.