BETA
Cardamom Butter Cookies
Twelve small, buttery cookies with warm cardamom and a delicate crumb.
75 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Unsalted butter90 g
- Sugar45 g
- All purpose flour135 g
- Ground cardamom0.75 tsp
- Salt0.13 tsp
- Vanilla extract0.5 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat and milk.
Method
Make the dough
Let the butter soften at room temperature for about 15 minutes until it yields to pressure but is not melting. Stir with sugar and vanilla until smooth. Mix flour, cardamom and salt separately, then work into the butter mixture just until a dough forms. Do not add water.
Shape and chill
Divide into 12 equal pieces and roll into balls. Place on a parchment-lined baking tray with 3 cm between them and press into discs approximately 5 cm wide and 8 mm thick. Refrigerate for 15 minutes. Meanwhile heat the oven to 170°C (340°F).
Bake and cool
Bake for 16–20 minutes until the edges are pale golden and the centres look dry. Cool on the tray for 5 minutes, then carefully transfer to a rack for 10 minutes. Serve three cookies per person. They firm as they cool.
Use ground cardamom, not whole pods. Avoid overworking the flour to keep the cookies tender.
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