Directions:
- Preheat oven to 350°F.
- Beat the butter until creamy. Beat in the sugar until well blended.
- Stir in the egg, then the salt, cardamom, vanilla extract, and almond extract.
- Slowly add the flour, blending well.
- Refrigerate the dough for 30-90 minutes. Take out only enough to work with at one time.
- Roll to 1/8 thickness on a lightly floured board. (Flour the rolling pin lightly, too, or use a rolling pin cover.) Cut the dough with floured cutters.
- Place cookies on ungreased baking sheets (optional: use parchment paper). Leave a little room between cookies. Dust with the sugar of your choice and bake at 350°F for 11-15 minutes until lightly browned at edges. Remove cookies from baking sheets after 1-2 minutes and let them cool.
- These cookies may be frozen. You can refrigerate the dough or even freeze it for later use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 571.31 Kcal (2392 kJ) | ||
| Calories from fat | 288.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.03g | 49% | |
|---|---|---|---|
| Cholesterol | 108.62mg | 36% | |
| Sodium | 113.11mg | 5% | |
| Potassium | 90.64mg | 2% | |
| Total Carbs | 62.85g | 21% | |
| Sugars | 14.75g | 59% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 7.62g | 15% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 458.52 Kcal (1920 kJ) | ||
| Calories from fat | 231.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.7g | 49% | |
|---|---|---|---|
| Cholesterol | 87.18mg | 36% | |
| Sodium | 90.78mg | 5% | |
| Potassium | 72.75mg | 2% | |
| Total Carbs | 50.44g | 21% | |
| Sugars | 11.83g | 59% | |
| Dietary Fiber | 1.58g | 8% | |
| Protein | 6.11g | 15% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 0.7mg | 5% | |
| Calcium | 19.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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