Thursday, August 21, 2008

Cardamom Cookies, Part Deux

The Pleasant kitchen is currently in a state of upheaval to become more pleasant (heh, heh...) so I couldn't find Deborah Madison's cookbook for the cardamom cookie recipe posted a few weeks back. Here, finally is the recipie, thanks too my dear friend miz T of Eating is Art. Can I plug her more? :)

Cardamom Cookies (by Deborah!)

1/4 pound (1/2 cup) unsalted butter
1/2 cup powdered sugar, plus extra for tops
2 tblsp granulated sugar
1 egg yolk
1 tsp ground cardamom
3/8 tsp salt
1 1/4 cups flour

cream to butter and sugars until light and fluffy, then beat in the egg yolk. stir in the cardamom, salt and flour. divide the dough in two, roughly shape each piece into a log about 1 inch thick, then roll in plastic or wax paper. pull each log through your thumb and first finger to make it even and, if you prefer, longer and narrower. refrigerate until firm or freeze until ready to use.

preheat oven to 375 degreees. cut the dough into 1/4 inch rounds or diagonals and set them on cookie sheets at least 1 inch apart. bake until pale golden on top and lightly browned around the edges, 8 to 10 minutes. cool. serve plain or dusted with confectioners sugar.

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