Cardamom Snowball Cookies
From krumkake 16 years ago
- 60 minutes to make
- Serves 30
If you're a fan of cardamom, like I am, you will enjoy these crunchy, buttery little cookies. I make them for the holidays, but they are good any time of the year - with a cup of coffee or hot cocoa in the winter, or a tall glass of lemonade in the summer.
Ingredients
- ½ cup butter, softened shopping list
- ½ cup packed brown sugar (I use ¾ cup for a bit of a sweeter cookie) shopping list
- 1 large egg shopping list
- 1 teaspoon vanilla extract shopping list
- 1 teaspoon fresh lemon juice shopping list
- 2 cups white flour shopping list
- ½ cup finely chopped cashews (the original recipe calls for unsalted, but I’ve always used salted) shopping list
- 1½ teaspoons ground cardamom (I prefer just 1 teaspoon) shopping list
- ¾ teaspoon baking powder shopping list
- ½ teaspoon salt shopping list
How to make it
- Cream together the butter and brown sugar in a large bowl.
- Add the egg, vanilla and lemon juice, and beat until light and fluffy.
- Combine the flour, cashews, cardamom, baking powder and salt in a separate bowl.
- Add the flour mixture to the brown sugar-butter mixture, mixing ingredients together thoroughly (dough will be quite dry, but will roll into balls easily).
- Using about 2 teaspoons of dough, roll into little balls and place on ungreased baking sheets about 1 inch apart.
- Bake at 350 degrees for 11 to 14 minutes, until cookies are just beginning to brown slightly on the bottoms – do not overbake.
- Remove cookies from oven and immediately roll them in powdered sugar.
- Cool cookies on waxed paper or wire rack before storing them in a tightly covered container.
- NOTE: You can grind the nuts in a food processor, if you prefer, but add ½ cup of the flour (from the 2 cups used in the recipe) to the nuts before processing – this keeps the nuts from getting too oily when ground. I’ve always just used my nut grinder, and that works fine, too.
- ADDITIONAL NOTE: I made these again today, and I actually prefer to flatten each ball with my finger tips. The cookies come out crispy, and can be coated with powdered sugar or left plain. Try them both ways to see which way you prefer.
Cardamom Snowball Cookie dough
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Roll into little balls
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Flatten with fingertips for a crispier cookie
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Roll in powdered sugar when hot from the oven
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Flattened and hot from the oven, ready to roll in powdered sugar or leave plain
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The Rating
Reviewed by 5 people-
You can't hardly not eat 'em all up once they are baked. Just ask my little family ...I love cardamon! thank you!
mystic_river1
in Bradenton loved it
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Nice Recipe. I love to use Cardamom and am always looking for recipes that call for it so I can see what others combine with it. I first experienced it in the Indian Dessert cuisine.. I try to use it with other standard spices in dishes like Pumpkin,...more
vin
in Chesapeake loved it
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These sound wonderful ,saved and printed. Fantastic step by steps too.
Five forks and a big smile :)
trigger
in loved it
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