Did you know that October is National Cookie Month? I know- it’s just one more reason to love the month of October! Last year, I posted a new cookie recipe every week during October. I didn’t have time to do that this month (this little Block of the Month thing going on and everything…), but I did manage to make one- Brown Sugar Cardamom Cookies. It’s simple, it has a nice texture, and it has cardamom. Are you familiar with cardamom? It’s a spice that doesn’t get nearly enough attention- although if you like Chai tea you may be familiar with it. If you don’t like cardamom, or don’t have it in your cabinet, just substitute an equal amount of cinnamon. (Find all of last year’s Cookie Month Recipes- and more- at the end of this post. Are you inspired to get baking??)
Brown Sugar Cardamom Cookies Recipe
- 1/2 cup chopped nuts (such as walnuts or pecans)
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 cup white granulated sugar
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoon cardamom, divided
- 1/8 teaspoon nutmeg
- 1 cup salted butter at room temperature
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 egg yolk
Preheat oven to 350 degrees.
Place nuts in a dry saute pan and place over medium heat. Toast nuts until they are golden fragrant, about 5 minutes. Be careful not to burn. Remove from heat and allow to cool.
Stir together flour, baking soda and 1/2 tsp cardamom and set aside.
Stir together granulated sugar, cinnamon, remaining 1 teaspoon cardamom, and nutmeg.
Cream together butter and brown sugar. Add vanilla and egg yolk and mix until well combined. Stir in nuts and flour mixture.
Roll into 1″ balls and place on parchment lined cookie tray. Bake about 12-14 minutes until cookies are set. Remove from baking sheet.
While still warm, dip tops of cookies in sugar/spice mixture.
Makes 3-4 dozen.
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