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Cardamom and browned butter give these melt-in-your mouth cookies irresistible flavor!
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.
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.
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.)
Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in powdered sugar while warm and again when completely cooled. Store between sheets of waxed paper in loosely covered container.
Dietary Fiber: 0g
This cookie was well-received even among Indians and Persians for whom cardamom cookies are old hat. I highly recommend using fresh-ground cardamom seed. It is much more aromatic.
Delicious cookie! I'm so glad I tried these. My 2 year old didn't like them though. I added an extra 1/4 tsp. of cardamom to the dough. I also added a dash of cardamom to the powdered sugar. I will definitely make these again.
This recipe is amazing! The only thing is.....its not very Cardamom-y. I would absolutely add more. I will be keeping this recipe on hand for sure!
This novel approach is excellent. I have a member of the household who can't eat nuts and these remind me of the Greek kourambiedes. I kept upping the cardamom and decided 1.5 teaspoons was right for us. Making more today...the others are all gone.
Wish we could give this cookie more than 5 stars!! Very easy recipe and the combination of browned butter and cardamom is out of this world.
I love this recipe! I use it every year at our Annual Lone Star Christmas Open House where we serve over 1100+ folks. They love it as well and demand (in a nice way) to have more on the table as soon as the plate is empty!
Tried these prior to a Cookie Exchange -- these will be my contribution! So light and tender! Mine needed to cool over a minute before they could be rolled in powdered sugar. Nice change of pace from the usual Tea Cakes.
I made these today and they rock! Used 3/4 tsp in mix , also did a little taste test and added cardamom to powdered sugar, can't stop eating.......
I baked these for Christmas and they were wonderful! The taste was uniquely delicious, the cookies looked very pretty on the cookie tray, and my house smelled delightful for hours! I will definitely be making these again!
WOW! What a delicious cookie. So different than the typical butter cookie. I am baking them right now and the house smells wonderful. They were simple to make. I was a little nervous about browning the butter, but keep watching it and you will do just fine! YUMMY!
Excellent cookie. I increased the cardamom i the cookie to 3/4 teaspoon and mixed 1 teaspoon cardamom into the powdered sugar when I rolled the cookies. Beautiful aroma and great depth of flavor. The sweet butter and savory cardamom sing on your tongue.
My kids and I love this recipe - my first time using both cardamom and browned butter. I was brave and used 3/4 tsp. ground cardamom. The cookies are delicious and melt in your mouth. Thanks to Liz for the helpful step by step directions! I am flash freezing some of the dough shaped in balls, then will bag them up and take them out to bake them as needed.
This cookie is so easy yet so unique. Browning the butter and using cardamom create a flavor combination that is out-of-this-world good. They're like Russian tea cakes but lots lighter and with little crystally bits of browned butter for an amazing melt-in-your-mouth texture. A favorite of my whole family.
This recipe is amazing. Being Scandinavian, I love cardamom, oh and butter, can't forget butter!Browning the butter and letting it sit overnight was the tastiest. The browned granules added such crunch. I also used whole wheat flour, which always justifies eating baking! I increased the amount of cardamom, and didn't add vanilla in the second and subsequent bakings, and believe me the requests were flying in. Everyone in my family, friends and work rec'd these in their Christmas baking baskets!! Thank you, the flavours tantalize the tastebuds!SkalCrystal N.
There is not much cardamon flavor to these cookies. They also lost crispness after placement in lidded container. They are easy to make and do not require refrigeration before forming dough balls.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1358
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
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As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
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