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Sue Moore’s Cardamom Cookies

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Comments: 1


My friend Sue Moore does a lot of things well. She is an expert tennis player, an environmentalist, a CPA to many people in the food world, and an experienced forager. When I invite her for dinner, I always hope she will bring along a couple of chilled rolls of cardamom cookie dough. Sue slices and cooks one roll as we have our salad and usually leaves the other roll in the freezer for me. I think this is the ideal present for a guest to bring to a dinner party. These tiny, brittle cookies are exceptional. They have an elegant look and a surprising bite from the cardamom seeds. (Sue suggests that buying cardamom seeds from an Indian spice shop is less expensive than buying them at a fancy food store.)

Yield: 60 - 70 cookies


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup confectioners’ sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon black cardamom seeds


In a large bowl, combine the butter, sugars, egg, and vanilla and beat until light and fluffy. Sift the flour and baking soda into the mixture and mix well. Stir in the cardamom seeds. Shape the dough into two 10-inch logs the diameter of a quarter. Wrap the logs in waxed paper or parchment and chill for at least an hour.

Preheat the oven to 350°F.

Cut the logs into very thin slices, about ¼ inch thick, and place on ungreased baking sheets. Bake for about 10 minutes or until golden brown. Watch carefully, they can burn easily.

Transfer the cookies to a wire rack after they’ve cooled for a few minutes.

© 2005 Peggy Knickerbocker

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 2 cookies. Yield of 60 cookies.

131kcal (7%)
4mg (0%)
0mg (0%)
54mcg RAE (2%)
23mg (8%)
25mg (1%)
4g (20%)
6g (10%)
0mg (3%)

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  • sumurai

    07.01.11 Flag comment

    These cookies are fantastic. I have to tell the truth though. I bought black cardamom pods and seeded them. The seeds are kind of big and black and I cannot figure out how to really incorporate them into the cookies, so I use ground cardamom. Probably not as great, but still, super fantastic. I also make these in 1" logs and freeze them so they make beautiful one bit little cookies. LOVE them.


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