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My review
Cardamom Cookies
Martha
"A great spice cookie, brings back memories! Hint: this cookie dough behaves a lot like pie pastry and in fact makes a wonderful crust for a fruit tart."
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Ingredients
servings 111Original recipe yields 18 servings (3 dozen)
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Directions
{{model.addEditText}} Print- Sift together flour, sugar, and spices; stir in peel and almonds. Cut in margarine till mixture resembles coarse crumbs. Stir in egg and milk till mixture forms a ball; chill.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll out to about 1/8-inch thickness. Cut into circles 1-3/4 inches in diameter. Place on ungreased cookie sheet; sprinkle with sugar. Bake for 6 to 8 minutes until edges are brown.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 2627 Ratings
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Most helpful positive review
12/12/2002
For years, my husband was looking for the "right" cardamom cookie...and we found it in this recipe!! It's by far the best spice cookie I have ever tried! It's flaky and light. Just perfect! I h...
Most helpful critical review
11/29/2008
On my second go round with these cookies, my opinion of them has risen considerably. Still didn't use the zest, still didn't dust cookies (I think they're sweet enough as-is). Did however use ...
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Newest
12/12/2002
For years, my husband was looking for the "right" cardamom cookie...and we found it in this recipe!! It's by far the best spice cookie I have ever tried! It's flaky and light. Just perfect! I h...
1/28/2009
These cookies are excellent! Based on prior reviews, i doubled the cardamom, adn added more cinnamon. Also, instead of lemon, i used orange peel, and insted of milk, orange juice. I rolled the d...
6/21/2001
I absolutely loved this cookie. I found the dough a little sticky to work with and you must be very careful with the cooking time as it cooks very quickly. I think this is a cookie that adults ...
11/29/2008
On my second go round with these cookies, my opinion of them has risen considerably. Still didn't use the zest, still didn't dust cookies (I think they're sweet enough as-is). Did however use ...
4/4/2006
Soft, delicious. Don't cook these too long or you lose that lovely texture. They're great with raisins or dates and with extra cardamom.
8/2/2009
These are a nice textured cookies, but need way more spice. I used 2 tsp of cardamom and 1 of cinnamon. Also tried a batch with dried cranberries added and they were very good.
12/5/2010
The recipe turns out great after a few adjustments. I increased the cardamom to 1.5 tspn, the cinamon to 1/2 tspn, and lemon peel to 1/2 tspn. I don't like cookies too sweet, so I reduced the s...