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Field editor Mary Steiner of West Bend, Wisconsin sent her recipe for these melt-in-your-mouth morsels. Cardamom, almond extract and walnuts enhance the flavor of these buttery cookies.
Nutritional Facts 1 serving (2 each) equals 191 calories, 12 g fat (6 g saturated fat), 27 mg cholesterol, 111 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Cardamom Cookies in Taste of Home October/November 2003, p13
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Reviewed on Nov. 21, 2010 by princesschikee
I made these for my cookie exchange the other day. They were easy to make. I did make sure to scrape the bowl several times to make sure all the batter was mixed. Once I was done making the batter, I refrigerated it for about 15 minutes to harden so it would be easier to roll in balls. After they baked, I would put them in a bowl of powdered sugar and then sprinkle them with a powdered sugar shaker. Mine didn't flatten. Everybody liked them.
Reviewed on May. 06, 2010 by michele31
This recipe was my first time trying cardamom, and I LOVED how these cookies tasted. They came out flat instead of round like the picture, but otherwise were perfect. I love the buttery nutty flavor, and so did everyone else, because they were gone within a day! Definitely one of my favorite holiday recipes.
Reviewed on Dec. 17, 2009 by muffbear74
I, too, likIe cardamom. I followed the recipe and thought the cookies tasted good, but were not quite as pretty as the picture. Mine flattened a little and I had some trouble getting the sugar to stick to the outside. Still, I would make them again.
Reviewed on Dec. 05, 2009 by o.blonde1
I have a new favorite holiday cookie - YUMMY!! Please note: I am a huge cardamom fan.I used toasted hazelnuts rather than walnuts, but almonds would work well, too (as I am not a walnut person).Did end up with about 4 cookies worth of dough at the bottom of the pan that was too dry to roll, but still ended up with about 40 cookies.These little delights were buttery, rich and super flavorful - perfect with tea.
I have a new favorite holiday cookie - YUMMY!! Please note: I am a huge cardamom fan.
I used toasted hazelnuts rather than walnuts, but almonds would work well, too (as I am not a walnut person).
Did end up with about 4 cookies worth of dough at the bottom of the pan that was too dry to roll, but still ended up with about 40 cookies.
These little delights were buttery, rich and super flavorful - perfect with tea.
Reviewed on Nov. 21, 2009 by catsandkids
I've made these, and discovered that I don't care for cardamom. However, some of my family members loved these cookies. It's a nice dough, but I would just caution any who aren't familiar with cardamom to make a small batch to try first. I think it's just one of those things that are an acquired taste. I'm giving you 4 stars though because it's a very nice dough and while I didn't care for it, some of my family really did.
Reviewed on Nov. 17, 2009 by spikers
So easy t make and look great mixed with different colored cookies in a plate.
Reviewed on Aug. 10, 2009 by sabakhan
I tried these cookies but the mixture was so dry that I can't form balls of it.I was really perplexed what to do so I added an egg and enough milk to make a dough then I was able to make balls but after I baked them they transformed into flat biscuits.They were not at all easy to make as I followed the recipe,please tell me if the recipe sender has forgotten something like eggs etc. coz the cookies in picture are in round form and my cookies were in flat form so please help!!!saba khan.
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