As far back as I remember, I have loved cardamom. My grandmother often added the spice to her baked goods. I usually make these cookies with a spritz press—and camel disk—that I found at a thrift shop. It reminds me of a time when I rode a camel in the desert while deployed with the Navy. Of course, any design will do! —Crystal Schlueter, Northglenn, Colorado
Cardamom Spritz
Cardamom Spritz
Prep Time
20 min
Cook Time
10 min
Yield
about 6 dozen
Ingredients
- 1 cup butter, softened
- 1 cup plus 2 tablespoons sugar, divided
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons ground cardamom, divided
- 1/4 teaspoon salt
Directions
- Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, 1/2 teaspoon cardamom and salt; gradually beat into creamed mixture.
- Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Mix remaining sugar and remaining cardamom; sprinkle over cookies. Bake until set, 8-10 minutes (do not brown). Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 52 calories, 3g fat (2g saturated fat), 9mg cholesterol, 30mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.
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