I have a spicy confession to make. Are you ready for it?
Cardamom spice is my new love. It has been added to most of the baked goods I’ve made the last few months.
Anyhow…the weather has been so hot and humid lately that today’s moderate weather felt surprising. We also spotted some fallen leaves this afternoon. Gasp. I cannot believe that summer has so quickly neared the end.
This is the first year we are prepping back to school things for our oldest’s first day of school. Another kind of turn in seasons. It seems like crazy talk when one’s babies are little and other parents say, “it goes so fast.” With little ones, each day seems an eternity. Now I understand “the days are long, but the years are short.”
Because I am not ready for this change in seasons, I am sharing a blooming cookie recipe with you. These spiced shortbreads with earl grey cream were one of those happy kitchen accidents. I tossed some spice in my cookies. While prepping the cookies I was savoring a spoon of lemon earl grey cream.
The flavors were perfect together, these cookies were born and I am urging to make a batch this weekend. In fact, don’t even wait till the weekend. Drop everything and run to the kitchen now. Then be sure to drop me a line and share your results on social media with MamaSparrow tagged.
Peppery butter cookies with cardamom deepened flavor - hint of honeyed floral.
10 minPrep Time
13 minCook Time
23 minTotal Time
- 1 stick butter
- 3 Tbs granulated sugar
- ¼ tsp vanilla extract
- 1/2 teaspoon black pepper
- 1/4 teaspoon cardamom
- 1 ⅛ cup all purpose flour
- In a medium bowl, cream the butter with the first 3 Tbs of granulated sugar. Blend in the vanilla extract, black pepper, and cardamom. Mix in all the flour just until dough forms. Use hands to form dough into a log shape. Cover or wrap the dough and chill in refrigerator for at least 30 minutes.
- Once dough has chilled you can either cut cookie rounds directly from the cookie log or roll the dough out with a rolling pin and cut with a cookie cutter.
- Place cookies 1-2 inches apart on an ungreased baking sheet. Bake cookies for 10-15 minutes just until they set. Allow to brown lightly on the edges.
Tips for Cutting Cookies Log cut: if dough is firm enough, simply cut with a butter knife creating 1/4 inch thick cookie rounds. If dough is on the softer side, use a 6 inch piece of plain dental floss to cut the rounds. Slide the floss under the log about 1/4 inch in from the end. Grip each end of the floss. Cross your hands in opposite directions over the dough to create a "cut." Repeat until all dough has been cut into cookie discs.