Ingredients
My Dad loves Cardamom cookies. I remember when my Mom would bake cookies and I would be so disappointed when they were these cookies. I thought they were so plain and boring but my Dad loved them. Now that I’m a little older, (just a little) I get it. These cookies are simple and pure in flavour. No chocolate, (he doesn’t like chocolate), raisins or oatmeal just pure sugar and spice. These buttery, crispy cookies go great with milk, coffee or tea. They keep very well in a closed tin as well.
- 1 cup unsalted butter, at room temperature
- 1 cup icing sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon finely grated orange rind or 1 teaspoon lemon rind
- 2 teaspoons ground cardamom
- 2 1/2 cups all-purpose flour
- colored crystal sugar or chopped toasted pecans
Directions
- Place the butter and icing sugar in a food processor, and process until smooth.
- Pulse in the egg, vanilla, cardamom and zest until combined.
- Add the flour and process to make a soft dough.
- Divide dough in half,place onto two (12- inch long) sheets of plastic wrap, using the plastic, shape into 8-inches long by 2-inches in diameter logs.
- Refrigerate the dough logs for 2 hours or overnight.
- Preheat oven to 325 degrees F.
- Scatter either the coloured sugars or toasted nuts on a work surface and roll the logs until completely coated.
- Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
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