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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe about 44 cookies
- Calories 76
- Total Fat (g) 1
- Saturated Fat (g) 2
- Monounsaturated Fat (g) 2
- Cholesterol (mg) 16
- Sodium (mg) 52
- Carbohydrate (g) 8
- Total Sugar (g) 4
- Protein (g) 1
- Iron (DV%) 1
Cardamom Tea Cookies
Chill: 1 hour
Bake: 10 minutes per batch
Cool: 1 minute
Stand: 1 minute
Ingredients
- 1 cup butter
- 1 egg yolk
- 2/3 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
Directions
Allow butter and egg yolk to stand at room temperature for 30 minutes.
In a large mixing bowl, beat the softened butter with an electric mixer on medium to high speed for 30 seconds. Add 2/3 cup sugar; beat about 5 minutes or until well-combined and very fluffy, scraping sides of bowl occasionally. Add egg yolk, cardamom, baking soda and salt. Beat until combined. Beat in as much of the flour as you can; stir in any remaining flour with a wooden spoon. Cover and chill dough about 1 hour or until easy to handle.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in a 350°F oven about 10 minutes or until edges are just set and bottoms are very lightly browned. Let cookies cool on sheets for 1 minute. Transfer to wire racks; cool completely. Gently dip cookies in 1/2 cup extra-fine sugar, turning to coat all sides.
