First, set some butter out to soften and pour a glass of tea.
2 sticks butter, softened
1 c brown sugar
1 T Karo syrup
1 egg yolk
2 t ground cinnamon
2 t ground cardammom
1 t baking powder
2 c flour
Preheat Oven to 350 degrees F and line a cookie sheet with parchment paper.
Cream butter and sugar in a stand mixer or use a hand mixer; add egg yolk and Karo, mix well.
Mix dry ingredients; add to wet ingredients and mix well.
Form into 2 rolls; wrap in platic wrap and chill 1 hour (I make my roll 'squared' so my cut cookies don't look like flattened round cookies)
Slice 1/4 in slices; press into red sugar crystals and bake for 10-12 minutes.
Cook on wire rack; when cool, store in airtight container
2 sticks butter, softened
1 1/2 c sugar
2 eggs
1/2 c sour cream
3 1/2 c flour
1 t ground nutmeg (fresh is best)
1/2 t baking soda
1/2 t salt
Candied cherries; cut in half reserved to top each cookie
Preheat Oven to 350 degrees F and line a cookie sheet with parchment paper.
Cream butter and sugar in a stand mixer or with a hand mixer; add eggs and sour cream; mix well.
Mix dry ingredients and add to wet mixture; mix completely.
Drop by teaspoonful onto cookie sheet (I use a cookie dough scoop) or you can roll into smooth teaspoon sized balls (this makes more uniform and smooth cookies); top with half cherry.
Bake 12 minutes; remove from oven and cool on wire rack. These cookies will look very pale - that's good; these cookies should not be browned or golden
Store in airtight container and share.
Ahh, I remember eating these cherry cookies growing up! (seems like they had a naughty nickname, or am I making that up?) ;)
ReplyDeleteLooooooooove cardamom. Will have to try those cookies! Wouldn't they be good dipped in a cup of chai tea? Or would that be spice overload?
never can have to much spice (except wasabi)
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