Pebber Nodder (Danish Christmas Cookies)

This is one of the cookies my Scandinavian grandfather used to make every Christmas that made memories in my family. Grandpa passed away 4 years ago, and was too frail to make them for at least a few years before that. So, it's been a long time since I have eaten one. I knew the ingredients, but didn't know the ratios. Thank you so much for posting this. I did double the cardamom and cinnamon, and added a dash of ginger and cloves. I am giving this recipe a 4 because it's missing two vital ingredients to traditional Danish Pebber Nodder, which I just played with until I felt the taste was just right. It was roughly 1/2 tsp of mace, and 1/4 tsp of white pepper. I made these for my annual cookie exchange. They were so good to snack on and they made perfect neighbor gifts put into small mason jars with pretty ribbon and a homemade tag. Thank you for giving me back an old family tradition, and giving me a fond way of remembering my grandfather.

This makes 100???? They disappeared too fast for me to count! I tried rolling and cutting as directed, but found that just rolling into little balls made them look more presentable. Although, judging from their disappearance, presentation had little effect on the family. For Christmas, I think I'd roll them in raw sugar to make them a bit "prettier" - and maybe try rolling and twisting a few into a "pretzel" shape, then dip into sugar. Maybe even add a tsp. (or less) of black pepper, for a spicier cookie and roll into powdered sugar after baking. The dough seems like it'd be versatile enough to do that. The best part of the cookies, *I* think, is the crispy little bottoms that make them so chewy. I think we'll have to use this recipe more often than for Christmas. (Since we're at high altitude, I also added a bit extra flour...)

As a true dane I must say that this recipe is incomplete. As the name Peber Nodder indicates the recipe calls for Pepper! To get the real flavor of this traditional cookie you must add white pepper and ginger. As a child I made these every year with my mom and we never went through the trouble of rolling, we simply plugged little pieces of the dough and rolled them into balls in our hands. Much more fun and the whole family can participate.

Delicious and easy! I followed the recipe exactly. The narrower I rolled the dough the crunchier the nuggets baked up. This was my first time using the spice cardamom-what a lovely aroma and taste! My kids loved these and they were an easy quiet snack for church.

I doubled the cinnamon and cardamom, added a dash of salt and a half-teaspoon of vanilla. I also rolled them into small balls and coated with granulated sugar before baking. Not too sweet, aromatic, and scrumptous--definitely a keeper. Thanks for sharing!

This recipe was excellent!! I rolled them in Christmas sprinkles before baking and they turned out great!!

quite good. like the other reviewer, I just made them as drop cookies. After 10 min they weren't quite done but the bottoms looked like they were getting brown so I dropped the temp to 300 and baked them another 3 minutes.

Very edible little bites that are a great filler cookie for holiday plates. The unique bite of the cardamom makes them almost refreshing and very easy to pop into your mouth one after the other. I think they are versatile enough to merit the addition of a wide variety of tasty decorations. The one change I suggest after making the recipe several times is baking them an additional two minutes to make the outside of the cookie just a touch more crispy without betraying the soft shortbread insides.

Oh, wow! A very simple little cookie, but in the best possible way. Smelled heavenly baking, too. I ended up rolling balls in sugar and flattening to about 1/8 inch, and they came out very pretty indeed.

But being as I live in Denmark I have to say that this recipe is missing white pepper as part of the ingredients. That is one of the essential ingredients to Pebber (Pepper) Nodder. They taste so great with 1/2 tsp. white pepper. Try adding that to the recipe its even better.

These cookies are so yummy! I was looking for something new for my cardamom, and these are perfect. I halved the recipe and nearly doubled the cardamom (nearly 1 tsp for half recipe). They turned out wonderfully. I ended up cooking them about 12 minutes. Even my 12 year old son loved them, and he's a hard sell.

These are awesome, but I tweaked the recipe a little to get them that way. I add 2 teaspoons of cinnamon and cardamom (not just the one), plus 1/4 tea white pepper and a dash of black pepper (1/8 tea. or less, I just give a couple shakes across the top). Then I just roll the dough into 1 inch balls, roll them in a little sugar and cinnamon mixture (amount of cinnamon depends on your tastes, I like a bit), then put them in to bake. So much easier the rolling into the ropes!! Rolling in the sugar/cinnamon mix helps battle the lack of sweetness others have mentioned. The spicy sweetness makes this a unique cookie that my whole family can't stop eating!! I'm getting ready to make this for the fourth time right now. I've had rave reviews from all of my extended family members as well! I sent a dozen to all of my extended family members in Christmas goodie baskets. I'm so glad I found this recipe!!!

My son and I made these together after selecting Denmark for his Holidays Around the World school project. We combined many of the review changes, and will be baking these cookies every Christmas season. We added a tsp of white pepper, and additional 1/2 tsp of both Cardamom and Cinnamon, 1/4 tsp salt. and 1 tsp vanilla. We rolled 1/6th of the dough slightly bigger than a finger, squared it, rubbed sugar on the top and Christmas sprinkles, and then cut with a floured paring knife. After 75 cookies, we had perfection!!!

With the addition of a dash of ginger and cloves, double the cinnamon and cardamom, and 1/4tsp white pepper, this is a phenemonal recipe. Light, spicy and delicious. Make lots; you can eat these by the handful! :)

As suggested by other reviewers, I doubled the cardamom and cinnamon. I also added 1/4 tsp of both cloves and ginger and 1/4 cup extra sugar for just a tad more sweetness. Absolutely wonderful! It's almost like a chai tea latte in a cookie.

These were delicious with their unique flavor, perfect for filling in the little spaces on the cookie platter.

Amazing! Not a super sweet cookie, which made it so much easier to too many! The cardamom is a really great flavor, I had never cooked with it before, but will make an effort to in the future.

Delicious & addictive little spiced shortbread cookies! I followed other's advice & doubled the cardamom & cinnamon. I also added about 1/2 tsp vanilla, & 1/4 tsp each of ginger, nutmeg, ground cloves & white pepper (I've made them w/o the white pepper & I enjoy them both ways). It may sound strange, but the flavor reminded me of pumpkin pie. After the dough is made, just grab a small handful of it, roll it out on a floured surface then use a pizza cutter to cut into the size you like. Just know that depending on the thickness & size, they'll cook differently (bigger the size = longer the baking time). My husband loves these w/ his coffee so it's nice making them a little longer, like biscotti, for dunking. Rings would work well too, or even a figure '8' shape, like Kringla. The cookies are done when the very bottom edge of the cookie starts to turn a light brown.**A few notes about the cardamom: One way to tell if you'll enjoy it's flavor is if you enjoy Chai tea. Chai spice almost always has cardamom seeds in it (along with cinnamon, ginger, cloves, pepper & nutmeg). I usually had trouble finding ground cardamom in stores where I lived in the US. But we live in India now & cardamom is used in many local dishes, so if you have trouble finding ground cardamom, try your local Indian grocer & look for "Elaichi Powder".** Lastly, make sure to double the recipe if you've got a full house - these cookies won't last a full 24 hours once people get their hands on them.

they weren't bad, very crispy. ok with a cup of tea or coffee. deffinately wont make them again though.

I love these cookies! My husband was talking fondly of this cardamom bread his uncle makes, so when I saw this recipe, I thought it was worth a try. I had never had cardamom before, and thought it smelled really strong out of the bottle, but these cookies are so delicious. I like making them small like the recipe says and popping them in my mouth one after another. These will definitely stay one of my favorite cookies.

These cookies remind me of the holiday treats my grandma always made for my sister and I when we were little. These cookies are simple and very good, but I did put a little orange zest in them. The citrus and cardamom go quite nicely together.

These were excellent!! So simple, yet decadent. Very good. Loved the fact that they are so good & easy, plus made so many. They really help to fill out my Christmas cookie trays that I give each year. I'll absolutely be hanging on to this one.

I LOVE these cookies, however, the first time i made them i did not have any cardamon and the store was out, I did add 1/2 tsp of Mace, and a 1/2 tsp of white pepper, needlessly to say they were absolutely wonderful. The next time i made them i put the cardamon in them... and for me, i prefer them without it. though my oldest daughter adores them with the cardamon. Wonderful recipe, thank you for sharing.

These cookies are great! I could eat them all year round. I rolled the dough out and cut them with tiny cookie cutters and they looked so great. If you choose to roll them out I'd suggest using icing sugar cover the surface, not flour (mine ended up tasting a bit too floury). Also these cookies didn't expand on the pan at all so I was able to put a lot more on the pan to save time.

Very easy to make. I followed recipe as it is but added nutmeg and a little pepper. Lightly rolled some in red sugar and some in green for holiday looks. My kids (very picky eaters) loved them and really loved making them. They are on my Christmas must make list. By the way, the title traslates to 'Pepper Nuts'.

This is my fist review on allrecipes, so forgive the rambling... but I have to say I made these for Christmas, and all the Danish people online who warn you to double/triple the recipe are right! They disappear fast. After years of reading recipes/reviews here and screaming about all the people who CHANGE the recipe and then review it, I have hereby joined their ranks: I used 1/2 c. lard + 1/2 c. butter, 1/2 c. brown sugar + 1/2 c. white sugar, cut down on the cinnamon and added a heavy dose of white pepper ("peber"). Fantastic. And SO easy, compared to all of the rolling and pressing I did this Christmas. I will definitely be making these every year from now on.

Love these! But i ended up using two tablespoons of cinnamon and one tablespoon of nutmeg instead of the cardamom.

This cookie tastes phenomenal! I really like that it uses a handful of common ingredients. The dough was easy to handle, although a bit wet, but rolling and cutting was a cinch. My rating is unchanged by this, but my partner mentioned that they were a "little plain". I feel that they may not be ideal for people expecting full-on, super-sugared up Christmas cookies. I love that they are subtle and would pair well with tea, coffee, or cocoa.

my Swede loved these and ate them all in 24 hours!

Being from Danish decent this was the first time that I made these cookies this Christmas and they are wonderful!!! The cardamom really adds a beautiful flavor that stays with you long after the cookie is gone. Everyone loved these cookies and found that you cannot stop popping them in your mouth one after another. Super easy to make and an instant classic treat for the holiday! A new tradition in our cookie spread for sure! I added a little more cinnamon per our family's liking. Bake a little longer if you prefer harder, more crunchy cookies.

I just made this recipe and its wonderful. The dough is easy to work with and it make lots of delightful little nuggets. They smell wonderful when baking. I decorated them for Christmas and they look so cute. The only thing I did differently was to add extra cinnamon. Personal taste. Thank you for an easy, tasty recipe. I will keep this as a regular.

I just made these yesterday. I didn't get 100 cookies out of the recipe, but perhaps I made them bigger than they're supposed to be. (?) They're not very pretty but they sure taste good! I gave it 4 stars instead of 5 because I doubled the cardamom and cinnamon, like other reviewers suggested, and I think they could still use a little more. (but I really like spicy things!) Also, my dough was really sticky and hard to work with, as in it wasn't capable of being rolled into balls. I added at least 5 TBS of flour before it was firm enough to be manipulated. I don't know if it was elevation, humidity, or just the recipe. However, once I got it just right, they turned out perfect! =)

i didn't have cardamom on had but i used ginger and clove and they came out wonderful. i followed advice from others to roll them in balls and press a little for a better look and they are great topped with a sprinkle of powdered sugar. i will make these cookies agian and agian!

A quick tip for baking these: if they START browning around the edges, they're done. They won't turn golden all over like, say, chocolate chip cookies, and if you try and bake them longer, they'll taste fine fresh but harden up quickly. I couldn't get my hands on cardamom, but I'm sure it tastes great with it, judging from the other reviews here. I compensated by doubling cinnamon and adding 1 tsp. each of cloves and pepper. If you cream the butter properly, the dough is soooo easy to work with! Just sticky enough, and soft. These cookies come out great if you cut it like the directions say or even if you roll it by hand into one-inch balls. Thank you for a really simple recipe that has a yummy, subtle taste!

Easy little cookies. I did add 1/4 tsp. more cardamom and 1/4 tsp. white pepper and rolled the ropes in cinnamon sugar before cutting and baking them. Creates a nice flavorful shortbread cookie. One suggestion I would make is to also add more cinnamon in the mix.

Fabulous little delights. Even people who never heard of cardamon, loved the taste of these morsels. They definitely have a great shelf life as well. I had one tray of baked pebber nodder sitting out uncovered for 2 days, and they tasted as fresh as if they just came out of the oven. Great cookie.

These were pretty good. I followed others' advice & doubled spices and topped w cinnamon sugar bc I didnt have any colored sugar. I did tint the dough green instead. Wouldn't recommend doing cin sugar w tinted dough - not very pretty but tastes good

SO good! These taste like Christmas. :o)

Definitely add the 1/4tsp. ground ginger and 1/4tsp. white pepper! And you do not need to double the cardamom if you are using freshly ground--and freshly ground is the way to go. It's easy to break the pods open and use a pestle and mortar on them. My 5 year old did it and it just ramps up the flavor so much! I also found they cooked better with a better interior texture when I did the ropes and cut them like the recipe said. I did try them rolled into little balls individually too but they came out chewy in the middle and compared to the little squares, they had less spice flavor probably because the temp required to get it crisped throughout also toasts the spices and brings out their flavor.

I doubled the spices as a few other reviewers mentioned (2 teaspoons each cardamom and cinnamon) and dipped them in a mixture of cinnamon and sugar (four parts granulated sugar to one part cinnamon) to make them a little sweeter. They still are not as sweet as normal American cookies, but I like them. The first time I tried making them, I found them to be too gloopy to roll into ropes and made them as drop cookies. The second time, I got the bright idea to wrap the dough in plastic wrap and place it in the fridge for a few hours. It firms up nicely and then you can roll into ropes and cut it as the instructions state. I like the appearance of the cookies when made this way--like little pillows. :) I forgot to count them before eating a bunch (LOL) but I think it made about 90. I baked for 4 minutes, rotated the pan, and then for another 4. Perfect.

Beauty. I made these last year and used them as space-filler in gift-tins. Super-cute and simple. Making them again this year. <3

These are great! I have made them two Christmases in a row now for our official Scandinavian "7 kinds of cookies" to hand out in gift baskets. I too roll them instead of cutting.

This recipe was so easy and the cookies are delicious. I melted the butter before mixing it into the sugar and used raw sugar instead of white. I also doubled the cinnamon and cardamom and added 1 tsp. of ground black pepper. I ended up needing to bake the cookies for 14 minutes to get them good and brown on the bottom, but that might just be my weird propane oven. All in all this is a new Christmas favorite and I can't wait to make these again next year. Thank you so much!

Very tasty! I love the uniqueness of spices used. Also not overly sweet like a lot of holiday cookies seem to be.

I doubled the cinnamon, and they were delicious. Maybe try with some white pepper (the pebber) next time?

I tried it initially exactly as written. The dough was sticky, so I chilled it for several hours before rolling it into 'fingers' as directed. I did not add more flour, though it was sticky to work, it was not unmanagable. I did most of the rolling by wrapping the segments of dough in the lg ZipLoc bag i'd chilled the dough inside. I will add a bit more flour next time (perhaps a half cup) My cookies, though I cut them as directed, did 'soften' when baked into small 'coin' shapes. Making them as directed is (IMO) faster than trying to drop them onto sheet. Cookie has a crisp bottom and a softer top (but not at all 'chewey' when sized and baked as directed) Flavor is mild, but nice. The Cardamom tastes ginger=like to me. I will have NO trouble using this spice in other recipes. I will make this cookie again with additional flour, a bit (1/4-1/2 t) more of the spices, and bake them a bit longer (1-2 min) for more 'crisp'. This will be a nice 'light' summer cookie, perhaps with fruit, or crushed as topping or crust.

These are such a great find. I was looking for something new and different. Who knew these little guys would create such a great compliment to the sweeter cookies that will be going out as Christmas gifts this year. My boyfriend compared them to little spicy pop-tarts. I just think they are YUMMY! I also added about a half a teaspoon of pepper to the dough to give it a bit of a kick.

Good cookies, unusual flavor though. I hadn't used cardamom before. Will use the flavor again, but maybe not with these cookies.

I tried this recipe last year at Christmas. They are sooooo good. They disappear as quickly as you can make them. I LOVE EM!!!!!

I make a batch of cookies weekly for my dad and I am always looking for something different. I saw this recipe and decided to try it. After reading the reviews saying it needed more cardamom and cinnamon I decided to roll the "pockets" in granulated sugar with a pinch of the spices in it. That added a good bit of flavour. The only other thing I would change is to add 1/2 tsp.of salt and a tsp of vanilla. I might try it next time with the pepper.

Don't get me wrong, this is a wonderful cookie! Especially if you like Cardamom! However.. this is my first time baking with it and it was a V-E-R-Y prominent flavor in this cookie. Just a tad bit overpowering for me. I will use half a tsp next time I make these!

Great recipe. I was looking for a Danish recipe to make for my mom this Christmas and this was definitely a winner. I cut the recipe in half and it worked out great. I also rolled the top of the dough into red sugar sprinkles before baking. Definitely a keeper!

Based on reviewer before me, I doubled the cardamom. I also rolled into balls and then into red and/or green sugar. Very easy and tasty!

Easy to make, followed the recipe exactly, I just cut it in half. I forgot when I left it in to bake, so I think I had it in for 5 minutes too long. They're soft & crunchy and still delicious! You can't tell if they're cooked or not just by looking at the top so definitely check the bottom of the cookie at 10 minutes. I powdered with sugar afterwards and it's scrumptious! It seems like it'll go well with tea, coffee or milk. Mmm mm.

I liked these a lot...although I did not use the cardamom because I didn't have it...they aren't overwhelming sweet or strong in any flavor, they are great with powdered sugar on them after they cool a little, also used red sugar and rolled them in it before cutting them to bake them. And! I used this dough to make thumb print cookies....easy to work with and tasty! A must try!! Thanks for sharing!

My husband is from Denmark so I like to try recipes that he may have had as a kid. When he says something tastes just like home, I know it's a keeper. We couldn't keep these cookies around long enough. I made them as the recipe suggested and they were perfect. Thanks!

These had almost no flavor. They definately need more cinnamon. Also, I think they would taste much better if they were rolled out on powdered sugar instead of flour. Both would help keep them from sticking, but the sugar would add some much needed sweetness.

These are tasty little nuggets. And really quick and easy! I dipped them in colored sugar before baking and they turned out so yummy! My kids loved helping me make them and of course eat them! I'll be making these over and over!

Very easy and quick recipe...Thanks a ton...Enjoyed making these tasty cookies!

WOW! These are by far the BEST representation of the Taste of Christmas I have ever had! I made it as directed and they came out soft and delicious. Thank you for sharing; this has been added to my top 5 favorite cookies!

I added mace, pepper, and doubled the card & cinn. Red & Green sugar made them festive. They melt in your mouth...Muahhhhhh...Yummy...More Cardamon..Hmmm Maybe powder sugar with Cardamon added and dust them and then bake :>)

Love this recipe. The blend of cardamom and cinnamon is fantastic. Make it every year. I like that it doesn't recommend to use powdered sugar.

Love these! I doubled the spices and they were so good.

My favorite cookie with the following changes... 2 t cardamom, 2 t cinnamon, 1/2 t mace and 1/4 t white pepper.

excellent! i grew up with these cookies. my uncle usually made them only at christmas ! his secret ! thanks for the recipe !

Really really easy, and great for the non-chocolate & non-nuts crowd...yet even I as a chocaholic still loved these. The only thing was I quadrupled the spices and even added a bit of ginger to the dough. They still turned out very lightly scented & lightly flavoured.

ehhh. i probably wouldnt make these again. they are super easy but still not worth the time or the calories.

I replaced the cardomom for nutmeg because this was a spontaneous bake. They turned out aromatic rather than spicy, they were quite pleasant.

These cookies are FABULOUS!!!!!! My family loved them! My boyfriend was the only one who would have given them less than a five, but he is sorta picky. They are super simple. As is they are delicious, no changes needed, but I would add maybe a half a tsp more of the cinnamon and cardamon to give it some extra kick. Will definitly make these again.

Love them, quick, easy, light and tasty!

I followed the recipie exactly and I personally think the cardamom was a little too much. Maybe 3/4 teaspoon would have been better. I opened a brand new jar of cardamom for this recipie, so maybe that's why the flavor was so strong. Next time I'll also roll the cookies into granulated sugar before baking, to make them a little sweeter.

A nice christmas cookie...perfect for small children because of their small size

These are delicious and simple. I had a1 time getting mine to raise like the picture showed so they looked very square. However, this could have been because I had to use an egg substitute for allergies in our family so I could not downgrade for that. I loved how small they were and very addicting.

These were ver again.y bland. I will not be making these

These are lovely. I may suggest to put more cardemomma though. I added an extra 1/4 cup flour to the original recipe, because the dough was too sticky to handle. Also I used 3/4 cup white sugar and 1/4 cup brown sugar. I also rolled the dough in 1 inch diameter balls instead of cutting them and baked for 13 min. After cooling I sifted alittle powdered sugar on top. The result was great. Everybody loved it.

I really enjoyed these little cookies. They went perfect with coffee. First time i tasted cardamom and i really love this spice now ;)Im looking for more recipes with cardamom in it now.

These are wonderful! The first time I made them, I followed the directions exactly. They came out soft and with just a hint of spice. To enhance the cardamom and cinnamon flavor in my first batch, I mixed powdered sugar with more cinnamon and cardamom, and dusted the little cookies with the sugar. Yum! Next time, I will add more spices to the batter AND add white pepper. A lovely, tasty cookie. And Very easy to make!

these were incredible! so cute and tasty =) i wish i would have added a little bit more of the spices and a dash of vanilla, but they turned out fabulous anyway! i also coated them with powdered sugar when they were slighty cooled and they looked beautiful on red christmas plates =)

Interesting flavor and very easy.

A very subtle cookie, not very sweet - which isn't a bad thing... I tend to like my cookies quite sweet :-) I doubled the cardamom & cinnamon, added the white pepper and mace. I did roll into little balls rather than roll and cut. Next time I'll probably add the vanilla like some other reviewers, and roll in icing or granulated sugar. I wanted to try it first as originally written before experimenting. Mine turned out quite cakey in texture - not chewy at all. I think in the holiday season with all the super sweet things on the cookie platter these are a nice change.

Fantastic! Misplaced the Cardamom, so substituted with Ginger. Just as nice!

I think the recipe is great. That said, I did make a few changes that other reviewers suggested... such as additional spice. I added 1/4 t white pepper, some allspice, ginger and cloves and upped the cardamom to 1 1/2 t. They were 'too' spicy for my 6 year old... so maybe next time I'll tone that back a bit. Normally he loves cinnamon and other Christmas spices, but it was a bit much. (not for me, just for him) I think a tab more flour is needed as my cookies flattened out very quickly and got crusty edges on some. I did roll some of them in sugar, just to see the results and did like the little outer crunch it gave as well as making them look pretty. So, when I do these for Christmas, I think I'll do them with the sugar. I imagine some colored sugar on there would work well too and be very pretty.

Since my Paternal Grandmother was half Norwegian and half Danish I had to make these. I doubled the Cardamon and added 1/2 tsp white pepper and 1/4 tsp ground ginger as other reviewers suggested to make them more authentic. Very good, you don't really taste the pepper until after you've eaten your last bite of cookie so it's not an overpowering peppery taste. Good to know if you are not a pepper fanatic like my son is!

These are good, but not real sweet. I had to bake them about 5 minutes longer than it says in the recipe. I really liked them and so did everyone that tried one.

I added 1/2 t. white pepper and 1 t. grated orange peel. Delicious!

I make these every winter for the office, everyone loves them! Cant go wrong with danish baking ever :)

Saving this to my recipe box! We usually make my great grandmother's Kringler every year (my favorite) but for church coffee time they can be a bit fragile as there is no egg in those. Seems quite a few end up on the ground! (??) But this recipe would take care of that! They sound delicious & I know the danish & Norwegian grandmothers would get a kick out of them! Thank you for sharing some Scandinavian recipes!

These were the easiest cookies I've ever made, and they're cute and very tasty! I'll definitely make them again. I might add more cinnamon and cardamom, or try some cloves. Great, easy cookies that would be fun to make with kids!

this cookie was OK. nothing fabulous.

I halved this recipe because I'd never had them before and was reluctant to have 100 cookies we weren't excited about. However, they are really good and I love how they are tiny and bite-sized. Delicious and cute and easy to wrap up for a tiny gift for the neighbors at tea time :)

I made these cookies for the first time and they were a hit! My Mom wanted me to bake some more for the church christmas concert. First I followed the one review that said to double the spices in the recipe and then add mace, cloves, ginger, and pepper. Also rather than cut out nugget pieces I used a cookie press since the dough was the perfect soft, slightly sticky consistancy. Beautiful and delicious - this is a KEEPER recipe.

This is a very tasty, very tender shortbread cookie. It's addictive, in fact! I don't like cardamom, so I subbed 1/2tsp nutmeg for it and they turned out great! Slightly spicy (from the cinnamon), not too sweet, they're perfect with some hot cocoa or coffee. They are a little bit of work to shape, but otherwise, I can't rate them high enough!

Very easy to make. Love the cardamom taste. Perfect for last minute holiday baking!! These little things are addictive too.

These were suprisingly delicious. We made for some family friends who are from Finland and they said flavor reminded them of home. Thank you so much for the recipe. I can see us making these for ourselves next time.

These are simple to make, and addicting!

Wow. These. Cookies. Were. Amazing! The best part was that the ingredients were so easy to find! I'm living in India so am always pleased to find recipes like this, as some western ingredients aren't available here. I even used whole wheat flour instead of all-purpose, and whole cardomoms instead of the powder. Absolutely amazing!

I made these tonight and boy, does my kitchen smell great!!! Mine didn't take 10 min--they were so small, they only took 7 or 8, and I didn't want them too brown. Anyway, thanks for a great recipe. The only bad thing is I can't stop popping them into my mouth!

Great cookie would suggest doubling the cardamom and cinnamon. Then adding a pinch of ground ginger and cloves.

I was very disappointed by the result. Fairly boring, dry shortbreads, really. I found that the cardamom and cinammon did very little to pep them up. I won't make again, and probably will not add to my cookie trays, despite having about 80 of them!