- 1 1/2 c unbleached flour
- 1/8 tsp salt
- 3/4 c butter (or vegan margarine)
- 1/2 c sugar
- 4 tsp cardamom powder
- 1/2 c sliced almonds
- 5 T powdered sugar
- 1 1/2 tsp cardamom powder
- Preheat oven to 375 F and position rack in the centre of the oven. Grease cookie sheets.
- In a medium bowl, combine flour and salt.
- In a large bowl, beat together the butter, 1/2 cup of sugar and 4 teaspoons of ground cardamom.
- Slowly add the flour mixture to the butter mixture. Stop adding flour if the dough mixture no longer holds together.
- Combine the powdered sugar and remaining cardamom in a small bowl.
- Roll 1 tablespoon of cookie dough into a ball.
- Press sliced almonds into the top of the ball and dip the top of the ball into the powdered sugar mixture.
- Dip the bottom of a glass into the powdered sugar mixture and use the glass to press the cookie doughball onto the cookie sheet.
- Repeat steps 5 through 8 for the rest of the cookies, spacing the cookies about one inch apart on the cookie sheet.
- Bake cookies at 375 F for 10 to 14 minutes, or until the cookies are lightly browned.
- Let baked cookies cool on the cookie sheet for about three minutes before transfering them to a wire rack.
- Store in an airtight container for upto 1 week.
Preparation: 1 hour
Makes about 3 dozen
email AmandasKitchen@yahoo.ca
|
vegetarian and vegan cooking to everyone's kitchen. |
Page last updated: December 24, 2000
This page created with Netscape Navigator
Gold
