A sweet cardamom glaze is drizzled over these chewy and nutty cookies.
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1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large Land O Lakes® Egg
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup toasted sesame seeds
2 cups powdered sugar
1/4 cup Land O Lakes® Butter, softened
1 teaspoon vanilla extract
3 to 4 tablespoons Land O Lakes® Half & Half
Heat oven to 350°F.
Combine butter, sugar and brown sugar in large bowl. Beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add flour, baking powder, cardamom, and salt; beat at low speed until well mixed.
Place sesame seeds in small bowl. Shape dough into 1-inch balls. Roll balls in sesame seeds. Place 1 inch apart onto lightly greased cookie sheets. Bake 9-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Meanwhile, combine all frosting ingredients in medium bowl, adding enough half & half for desired spreading consistency. Beat at low speed until well mixed. Frost cooled cookies; let stand until set.
Store cookies between sheets of waxed paper in loosely covered container.
- Sesame seed is available in some stores in the Asian or spice section. To toast sesame seed, spread onto large baking sheet. Bake at 350°F, stirring occasionally, 8-10 minutes or until lightly browned. Watch closely as seeds can burn quickly. Cool completely.