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Cardamom Cookies

Cardamom Cookies

Martha

Martha

A great spice cookie, brings back memories! Hint: this cookie dough behaves a lot like pie pastry and in fact makes a wonderful crust for a fruit tart.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Sift together flour, sugar, and spices; stir in peel and almonds. Cut in margarine till mixture resembles coarse crumbs. Stir in egg and milk till mixture forms a ball; chill.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Roll out to about 1/8-inch thickness. Cut into circles 1-3/4 inches in diameter. Place on ungreased cookie sheet; sprinkle with sugar. Bake for 6 to 8 minutes until edges are brown.
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Reviews

SCWIS
35

SCWIS

1/8/2003

For years, my husband was looking for the "right" cardamom cookie...and we found it in this recipe!! It's by far the best spice cookie I have ever tried! It's flaky and light. Just perfect! I have also used this for Pecan Pie and Pumpkin Pie crust.(I bake the crust at 350 for about 5 min before adding the filling; then put foil strips around the crimped edges of the crust. Take the foil off 5 min. before the pies come out of the oven, they're beautiful!!

Alina
26

Alina

1/8/2003

I absolutely loved this cookie. I found the dough a little sticky to work with and you must be very careful with the cooking time as it cooks very quickly. I think this is a cookie that adults would probably enjoy more than kids.

Aredendra
16

Aredendra

11/19/2009

On my second go round with these cookies, my opinion of them has risen considerably. Still didn't use the zest, still didn't dust cookies (I think they're sweet enough as-is). Did however use butter instead of my usual low fat margarine this time. Used too much butter, in fact, closer to a half cup than, so almost 2 tbsp over. The result was a cookie that wanted to be more like shortbread, which I certainly had no problems with. Doubled the cardamom this time and did a couple shakeashakes extra of cinnamon and I think these are pretty much the perfect tea cookie. A very 'adult' cookie as someone else said. Lastly, extra butter helped the stickiness in my dough SUBSTANTIALLY and I chilled in the fridge for an hour while watching TV :) Normally I reserve 3 stars for recipes that were fine but not something I'd make again--this time it's just due to the number of changes I've made.

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