← Back to Search Results
Sue Moore’s Cardamom Cookies Recipe-3320

Photo by:
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%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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.


Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
living-raw-food Living Raw Food
by Sarma Melngailis
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
desserts-4-today Desserts 4 Today
by Abby Dodge
lidias-italy Lidia's Italy
by Lidia Bastianich
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
cooking-for-friends Cooking for Friends
by Gordon Ramsay
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?