cardamom-pecan cookies
(1 rating)
A Mexican Wedding Cake with a twist, the addition of Cardamom. I especially like to nibble these cookies with a Middle Eastern Tea with Cardamom.
(1 rating)
yield
3 dozen cookies
Ingredients For cardamom-pecan cookies
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2 stickbutter, no substitutes, this is a butter cookie
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1 1/4 cpowdered sugar, divided
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3/4 tsppure vanilla extract
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1 3/4 call purpose flour
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1/2 tspcardamom seeds, freshly ground
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dashkosher salt
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1/2 cpecans, finely chopped
How To Make cardamom-pecan cookies
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1In a large bowl, cream together the butter and half of the powdered sugar until smooth. Beat in the vanilla.
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2In a separate bowl, combine the flour, cardamom and salt; gradually add to the creamed mixture. Gently stir in the pecans.
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3Roll into 1-in. balls. Place about 2 inches apart on ungreased baking sheets.
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4Bake in a preheated 350° for 15-17 minutes or until edges turn a light brown. Roll warm cookies in remaining powdered sugar. Cool on wire racks.
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5Note: If you can't find cardamom seeds to grind, you can use pre-ground cardamom, however, it might not offer the same flavor-punch as freshly ground seeds.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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