204 20 Reviews Cardamom and browned butter give these melt-in-your mouth cookies irresistible flavor! 30 min Prep Time 1:30 Total Time 48 cookies Ingredients 1 cup Land O Lakes® Butter3/4 cup sugar1 large Land O Lakes® Egg (yolk only)1 tablespoon vanilla1/2 teaspoon ground cardamom2 cups all-purpose flour1 cup powdered sugar Directions 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 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 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. Recipe Tips - 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, increase the amount in this recipe to 3/4 teaspoon or mix 1/2 teaspoon ground cardamom with the powdered sugar. Nutrition Facts (1 cookie) Calories 80 Cholesterol 15mg Carbohydrates 9g Protein 1g Fat 4g Sodium 30mg Dietary Fiber 0g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating I made these cookies for my book club...what a success! Everyone loved them and asked for the recipe. My family keep asking me to make them My neighbors loved them too! tip: be sure to let the butter cool as the recipe suggests Posted February 17, 2017 by Lerena Rating I just made my first batch of these cookies, following the directions exactly. They didn't maintain their rounded shape but flattened out instead. They are impossible to remove from the cookie sheet without completely falling apart. I stuck the cookie sheet back in the oven for a few minutes to see if they would harden a bit but nothing changed. The taste is outstanding but I can't get them off the cookie sheet in one piece! Such a waste of expensive ingredients. I don't know what went wrong. Posted December 20, 2016 by annabelle Rating easy and delicious! Posted December 20, 2015 by Margaret Rating My granddaughter is very picky and she loves these melt in your mouth cookies. Posted December 06, 2014 by Pandora Rating Heavenly! I love cardamom and was looking for a cookie to make during the holidays. I came across this one and was intrigued by the brown butter ingredient. I thought I'd make them today as a trial for holiday baking and I'm so glad I did! These will be perfect to put in decorative cookie boxes as gifts. Thanks for posting it. Posted November 01, 2014 by Leisa Rating 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. Posted December 06, 2013 by Stephen Rating Try Posted August 28, 2013 by lori Rating 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. Posted January 07, 2013 by Mary Blackledge Corroo Rating 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! Posted December 05, 2012 by brittany Rating 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. Posted December 23, 2011 by Rose Marie Rating 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. Posted December 13, 2011 by brian b. Rating 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! Posted November 20, 2011 by CC Rating 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. Posted November 16, 2011 by Katie Rating 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....... Posted February 01, 2011 by cindy Rating 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! Posted December 28, 2010 by Anonymous Rating 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! Posted December 15, 2010 by Kelly S. Rating 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. Posted November 30, 2010 by maziej Rating 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. Posted December 20, 2009 by Cynthia Rating 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. Posted November 12, 2009 by Liz Rating 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! Skal Crystal N. Posted January 20, 2009 by Crystal Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.