Lately, everyone assumes that I’ve been baking up a storm. I guess generally most people bake more during the holidays than any other time, but honestly I’ve been so busy I’ve barely baked at all. I’m nearing withdrawal levels haha! Between work, Christmas shopping, wrapping presents, and holiday parties, I feel like I barely have time to breath – which is why I’m very excited about my Christmas vacation this year. I’m (almost) completely done with my shopping and only a few more presents to wrap, so I intend to spend lots of time in the kitchen! Starting with our annual cookie exchange tomorrow night…yay! =)

I’ve been seeing a lot of recipes with cardamom lately, and when someone asked me what cardamom tasted like I had no idea. So what’s any good foodie to do?? That’s right. Rush out to the store and buy a $13 jar of cardamom….and then make some cookies! =) Cardamom has a very unique flavor. It’s almost lemony, but also has kind of a warm, spicy flavor as well. It’s very hard to describe. You should probably go buy some and make these cookies! They’re basically a butter cookie with cardamom, coated in powdered sugar. What’s not to love? Enjoy!

Browned Butter Cardamom Cookies
1 cup butter
3/4 cup sugar
1 egg yolk
1 tbsp vanilla
1/2-3/4 tsp ground cardamom*
2 cups all-purpose flour
1 cup powdered sugar

1. Melt butter in 2-quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 3-5 minutes or until butter just starts to turn golden brown. (Butter will get foamy and bubble.) Immediately remove from heat. Pour into bowl; refrigerate 30 minutes or until cooled.
2. Heat oven to 350°F. Combine cooled browned butter and sugar in large bowl; beat at medium speed until well mixed. Add egg yolk, vanilla and cardamom; continue beating until well mixed. Beat at low speed, gradually adding flour, until mixture is no longer crumbly and forms a dough.
3. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 10-12 minutes or until cookies puff and start to turn light golden brown. (Cookies will have cracks in them.)
4. Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in powdered sugar while warm and again when completely cooled.
– If dough is dry, add 1 to 2 tablespoons milk.
– Butter can be browned a day ahead and stored in container with tight-fitting lid in refrigerator.
– Cardamom is a strong spice and only a little is needed for flavor. If you love the taste of cardamom, use 3/4 tsp, otherwise use 1/2 tsp.

*from Land O Lakes

Categories: Cookies

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