Christmas Cardamom Butter Cookies

Christmas Cardamom Butter Cookies

  • Prep Time: 20 mins
  • Total Time: 34 mins
  • Yield: 24cookies

    • About This Recipe

    “Another Danish/Scandinavian recipe. Cardamom is in the ginger family and has a pungent flavor. These cookies will disappear quickly (Unless you don’t like cardamom!)”

    Ingredients

  • 2cupsflour
  • 1/8 teaspoonsalt
  • 3/4 cupunsalted butter, room temperature( I omit the salt and use salted butter)
  • 1/2 cupsugar
  • 5 1/2 teaspoonsground cardamom
  • 1/2 cupalmonds, sliced
  • 6tablespoonspowdered sugar
  • sliced almonds( to garnish, about 48 pieces)

    • Directions

  • Heat oven to 375°F, oven rack in center of oven.
  • Grease a heavy cookie sheet (use a veggie oil).
  • Combine salt (if using) and flour in a bowl.
  • Cream Butter sugar and 2 tsp of cardamom until fluffy.
  • Add flour and beat at low speed.
  • Stir in 1/2 cup almonds.
  • Combine powdered sugar and remaining cardamom.
  • Roll dough into 1 Tbsp balls one at a time.
  • Roll each in the powdered sugar mixture, coat well.
  • Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2″ thickness. Press a couple of almond slices into each cookie (use more if you like).
  • Have cookies at least a 1/2″ apart.
  • Bake about 14 minutes or until they are light brown.
  • Cool on a rack.
  • Put in airtight container.
  • You can freeze and they will keep at least a couple of months.

    • Reviews

  • “To die for.My family and guests devoured them!I did follow other reviews and added more butter and sugar.I used unrefined/unbleached sugar and added and extra 1/2 cup.I probably added about 1/8 extra cup of butter (I was using clarified butter because of a family dairy allergy).Thanks for this recipe!!!”

  • “These cookies were totally delicious and so simple to make.I used egg wash on the almonds before putting them on top so they’d stick. My favorite arrangement was just a bunch of broken almond slices.I also tried mini chocolate chips.Thank you Bergy for helping me with my Chrismas cookie assortment this year!”

  • “yummy, just tried it this afternoon and it came really good. i even changed a bit of the recipe – i added the chopped almonds in the mixture and it came really nice too. i read in one of the reviews to add more sugar which i did – however i think that’s too sweet for my taste. next time i would follow explicitly the recipe with 1/2 cup (i added another 1/8 that’s why)”

  • “Wonderful! Make certain to grind your own cardamon if possible. The pre-ground “stuff” at the grocery store isn’t nearly as good and has 1/10th the taste. Thanks for a great recipe.”

  • “I’ve never tried Cardamom before and boy was I missing out! lolI gave these a try and I must say they are outstanding! A definate keeper!I didmine a little different thanks to anothers review, accident due to rushing, laziness, and just taste preference! lolThanks to anothers review I also added an extra 1/4 c. butter (my mix was extremely crumbly, couldn’t roll it), thanks to an accident due to rushing I stirred the 1/2 c. almond slivers into the mix and rolled into balls that way, and thanks to laziness I didn’t flatten out the cookies, I left them in balls and baked.I also added 1 tsp of almond extract just because I like the taste of almond.I don’t think the extract took away from the cardamom flavor at all.These were sooo good!Thanks Bergy for an excellent recipe!”

  • “Yummy, yummy!I made these just this afternoon and what a wonderful taste filled cookie.These are delicate yummies!Thanks, Bergy!”

  • “These were great cokkies!!! I used them for a project and they were a big hit!!!! They were very easy to make(we had 3 people making them).”

  • “Thank you Bergy for an outstanding shortbread variation. I forgot to spray my sheets (I never do with shortbread) BUT if you do what I did…make sure those cookies cool real good before you get them out to a rack or they’ll fall apart. 1/2 cup sugar is the right sweetness for traditional shortbread so I kept to that measurement. Thanks again!”

  • “What a GREAT shortbread cookie!It was very crumbly in the bowl when mixed so I added 1/4 cup more softened butter so it would hold together and that worked MUCH better.Next time I’ll also increase the sugar a little too as suggested in one of the previous reviews (although they are great as they are!)All in all a WONDERFUL cookie! Had to make them when I saw the cardamom – which I absolutely love!For those who don’t know – flours vary in moisture content by company (humidity when processing), the type of wheat, and the age of the flour when it is used (time decreases moisture) That is why there is a variance of flour in some recipes (ie: 3 – 31/2 cups) so apparently the flour I used had less moisture than the flour others used.Since I didn’t want to add another ingredient (ie: water) I just used the 1/4 cup of butter I already had to room temp when I left it out to make the cookies.”

  • “These cookies are fabulous. Perfect amount of cardamom. My dough was a bit crumbly in the bowl, but the cookies formed nicely and baked evenly. I love these cookies. Thanks Bergy…”

  • “my aunt thea made these cookies all of the time but she never gave me the recipe correctly, one of the steps or one of the ingredients was missing. Bergy I love you, this is my aunt’s identical recipe!!! buttery, crispy, amazing.”

  • “I can’t believe I forgot to review these~!I made these last weekend before my ILs came to visit for Thanksgiving they are wonderful cookies! Lovely textured, and wonderful cardamom flavor. Loved the flavor of these–definitely one of the best-flavored cookies I’ve ever had the pleasure to bake or eat. Thanks!! “

  • “Bergy, I made these today and was very nervous about the amt of cardamom in them but they turned out stellar! Soft, buttery with only a hint of cardamom. I too omitted the salt and used salted butter and increased the sugar about an 1/8 of a cup. Thanks Bergy! I was worried about these cookies before I put them in the oven but not now! “

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST