Cardamom and Almond Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 1 Egg yolk, large

• Condiments

  • 1 cup Country crock spread

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar, firmly packed light
  • 1/2 tsp Cardamom, freshly ground
  • 3/4 cup Granulated sugar
  • 3/4 tsp Salt
  • 1 cup Sprinkles
  • 2 tsp Vanilla extract
  • 1 cup White chocolate chips

• Nuts & Seeds

  • 1 cup Almond slivers

Found on milkandcardamom.com

Description

Ingredients

• 1 cup Country Crock® Spread
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp. vanilla extract
• 1/2 tsp freshly ground cardamom
• 3 cups all-purpose flour
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1/4 tsp. baking soda
• 1 cup white chocolate chips
• 1 cup almond slivers
• 1 cup sprinkles

Directions

• Pre-heat oven to 375 F.
• In a large bowl, add Country Crock Spread, brown sugar and granulated sugar. Mix until light and fluffy (~3 minutes). Add egg, egg yolk, vanilla extract and ground cardamom. Whisk until well incorporated.
• Next add in flour, baking powder, salt and baking soda and Mix until well incorporated. Mix in white chocolate chips and almond slivers. Place cookie dough in freezer for 30 minutes.
• Pour sprinkles into a shallow bowl. Roll on tablespoon of dough into a ball and gently flatten with your hands. Gently press one of the flat sides down into the sprinkles and place onto an un-greased cookie sheet. Repeat until done with cookie dough. (You can also freeze cookie dough for future late night baking!)
• Bake cookies for 10 minutes or until bottoms are golden brown. Cool on a rack and enjoy!