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Author Notes: These are wonderful, light, little cardamom butter cookies. They are easy to make, very unique and always a crowd pleaser! This recipe comes from the cookbook I am working on with my Indian mother-in-law. Although this recipe makes a lot, it is easily halved and they also make perfect hostess gifts! - elizabeth c —elizabeth c
Food52 Review: With so few ingredients, these simple, delicious cookies come together quickly and really allow the flavor of cardamom to shine. In my salt-loving opinion, the addition of a pinch of salt wouldn’t hurt but they are very good, and very sweet, as written. I thought rolling out 100 little balls would be tiresome, but it wasn't so bad (I scooped out heaping half-teaspoons to work with). The resulting cookies are such a dear little size, perfect with tea. They baked up with no problem on both lightly greased and ungreased cookie sheets. —Robin.Bellinger
Makes ~100 little cookies
- 1 pound unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon cardamom seeds (coursely ground)
- Preheat your oven to 350 degrees.
- Cream together the butter and the sugar until light and fluffy.
- Add the flour, baking powder and cardamom seeds. Mix well to combine.
- Roll the dough into little 1/2 inch balls and bake for 10-15 minutes, or until the bottoms are lightly brown.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Cardamom
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.