Cardamom Cookies
James Carrier
The bakers in Evelyn Mount's family have a long tradition of spicing sweet rolls and cookies with the delicate flavor of cardamom. These buttery, horseshoe-shaped cookies can be stored airtight for up to 3 days.
How to Make It
Step 1
1
In a large bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add molasses and beat until well blended.
Step 2
2
In a medium bowl, mix flour, baking soda, cardamom, and cinnamon. Stir or beat into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.
Step 3
3
Shape dough into 1-inch balls. With lightly floured hands, roll each ball into a rope about 2 1/2 inches long and 1/2 inch thick; bend each rope into a horseshoe. Place cookies about 2 inches apart on cooking parchment-lined or buttered 12- by 15-inch baking sheets.
Step 4
4
Bake cookies in a 350° oven just until edges begin to brown, 7 to 9 minutes; if baking two pans at a time, switch their positions halfway through baking. Let cookies cool on pans for 5 minutes, then use a spatula to transfer to racks to cool completely.
Step 5
5
Nutritional analysis is per cookie.
Ingredients
1 cup (1/2 lb.) butter, at room temperature
2/3 cup sugar
1 tablespoon dark molasses
2 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon ground cardamom
1 teaspoon ground cinnamon
Directions
Step 1
1
In a large bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add molasses and beat until well blended.
Step 2
2
In a medium bowl, mix flour, baking soda, cardamom, and cinnamon. Stir or beat into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.
Step 3
3
Shape dough into 1-inch balls. With lightly floured hands, roll each ball into a rope about 2 1/2 inches long and 1/2 inch thick; bend each rope into a horseshoe. Place cookies about 2 inches apart on cooking parchment-lined or buttered 12- by 15-inch baking sheets.
Step 4
4
Bake cookies in a 350° oven just until edges begin to brown, 7 to 9 minutes; if baking two pans at a time, switch their positions halfway through baking. Let cookies cool on pans for 5 minutes, then use a spatula to transfer to racks to cool completely.
Step 5
5
Nutritional analysis is per cookie.
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