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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 7 |
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These cookies are for HeyJude who has turned me on to cardamom and taught me how to store it in the freezer. Ingredients:
1/2 cup granulated sugar |
2 teaspoons ground cardamom |
1 1/2 cups powdered sugar |
1 cup unsalted butter, room temperature |
2 teaspoons vanilla extract |
1 teaspoon freshly grated lemon zest |
1/4 teaspoon salt |
2 cups all-purpose flour |
1 1/2 cups walnuts, toasted, finely chopped |
Directions:
1. Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl.
2. Set mixture aside.
3. Combine 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl.
4. Using electric mixer, beat at medium-high speed until well blended.
5. Add flour and chopped nuts.
6. Beat until dough forms, scraping the sides of the bowl occasionally.
7. Gather dough into a ball and wrap in plastic, chill 1 hour.
8. Preheat oven to 350°F.
9. Using hands and generous 1 tablespoon dough for each cookie, roll dough into 48 3/4-inch balls; transfer to parchment-lined baking sheets.
10. Bake cookies until golden, about 25 minutes.
11. Sift powdered sugar and cardamom mixture over warm cookies, turn to coat well.
12. Can be made 3 days ahead. Store in airtight container.
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