Cardamom Cookies

Time 1 hour
Yields Makes 36 cookies
Cardamom Cookies



Combine the almonds and sugar; set aside.



Sift together the flour, baking powder and salt. Stir in the cardamom.


Cream the butter and sugar in the bowl of an electric mixer for 2 minutes. Add the eggs, 1 at a time, and beat after each addition. Add the flour mixture gradually and beat on medium speed to combine, 1 minute. Do not over-mix the dough or the cookies will not be tender.


Scrape the dough onto a sheet of plastic wrap and form the dough into a disk. Cover and refrigerate for 30 minutes.


Heat the oven to 350 degrees. Grease 2 baking sheets and set them aside.


Remove half of the dough from the refrigerator. On a lightly floured work surface, roll out the dough 1/4 inch thick and cut out the cookies with a cookie cutter. Place them on the baking sheet. Repeat with the remaining dough.


Sprinkle approximately about 1 teaspoon of topping on each cookie and press down slightly. Bake the cookies until the edges of the cookie reach a pale golden color, 10 to 11 minutes. Remove to rack and cool completely. Store the cookies in an airtight container at room temperature for 2 days or freeze.

These are great for an afternoon coffee break. This is the traditional way to make this butter cookie. For a variation, try dipping the cookies halfway in melted chocolate before sprinkling with the almonds. Use any leftover topping to stir into muffin, cake or pancake batters.

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