Description: Cardamom is a pungent spice, available as whole pods, whole seeds, or ground seeds. For this recipe, the seeds should be ground very fine so it's best to buy pre-ground cardamom, but make sure it is fresh. These cookies pair well with Royal Icing. See our Glaze, Icing and Frosting section for Ann's recommended recipe
- 1 cup Unsalted Butter, Softened
- 1/2 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg Yolk
- 1/2 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Ground Cardamom
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
Prep Time: 4 hours 30 minutes.
Total Time: 4 hours 45 minutes.
Beat softened butter with an electric mixer until blended:
Add and beat until fluffy:
Add and mix until completely incorporated:
Whisk together and add:
All purpose flour
Mix just until all ingredients are well blended; do not overmix. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Cut decorative patterns in the cookies if desired. Using a pastry brush, brush each cookie lightly with water, then sprinkle with the cinnamon sugar mixture. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Frost, if desired, with royal icing.