Sue Moore’s Cardamom Cookies
Published by Stewart, Tabori & Chang
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.)
60 - 70 cookies
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursedessert, snack
Five Ingredients or LessYes
Taste and Texturebuttery, crisp, spiced, sweet
Type of Dishcookie
- 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