Crispy Swedish Cardamom Cookies

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1 1/2 tsp Cardamom
  • 1 tbsp Cinnamon
  • 2 1/2 cups Flour
  • 1/2 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 1 cup Butter

• Other

  • 1/4 teaspoon baking ammonia (baker's ammonia

Found on thefoodcharlatan.com

Ingredients

• 1 cup (2 sticks) butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon baking ammonia (bakers ammonia)
• 2 and 1/2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1 and 1/2 teaspoons cardamom
• 1 egg, to brush the cookies with

Directions

• In a large bowl or stand mixer, beat the butter and sugar together for 2-3 minutes, until light and fluffy. Make sure you scrape the sides and bottom of the bowl.
• In a small bowl, beat 1 egg. Add the baking ammonia and stir to dissolve. Add the mixture to the butter and beat.
• Add the flour to the bowl but dont mix it in. Use a small spoon to stir the salt, cinnamon, and cardamom into the flour. Beat the flour into the dough. Dont over mix.
• Chill the dough for 2-3 hours (or you can leave it in the fridge for 2-3 days).
• When you are ready to bake the cookies, let the dough sit on the counter for a few minutes until it is workable.
• Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper or silpats .
• Split the dough in half. Sprinkle flour onto a work surface.
• Use your hands to flatten the dough, then use a rolling pin to roll the dough out very thin, about 1/8 inch.
• Use a 2-inch biscuit cutter to shape the cookies. Use a spatula to transfer the rounds to the prepared baking sheets. They do not rise much at all, so you can fit them pretty close together.
• Keep re-rolling the scraps until its gone. Repeat with the other half of the dough.
• In a small bowl, lightly beat 1 egg. Use a pastry brush to brush the top of each cookie. Dont be shy; use a lot. See photos.
• Bake the cookies at 350 for 8-10 minutes. They should be lightly browned on the edges.

Nutrition