I know I’m starting late with the Christmas recipes but as they say “better late than never”. I made these Cardamom Snowdrop cookies 2 weeks ago just for fun. My husband and daughter don’t like cardamom so I only made half the recipe. My son and I had a great time eating them all by ourselves. Ha! Actually we had a nice time together rolling the cookies as well. He always likes to help.
These cookies are great as a quick tasty snack. Simple to make and eat. I found the recipe on Savory Simple.
Cardamom Snowdrop Cookies
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar (I grind my own)
- 1 teaspoon pure vanilla extract
- 1 1/4 cup almond meal (I grind my own)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 1 teaspoon cardamom
- Preheat the oven to 325 degrees F (160 degrees C). Line a baking sheet with parchment paper.
- In a stand mixer with the paddle attachment, cream the butter, 1/2 cup confectioners sugar and vanilla for several minutes until light and fluffy.
- Sift the flour and salt together.
- Turn the mixer speed down to low and slowly add the almond meal followed by the flour. Scrape down the sides once or twice to make sure the dough is evenly mixed.
- Use a teaspoon-sized scoop to measure out cookies. Use your hands to roll each cookie into a ball (don’t skip this step or the final product won’t look as nice!)
- Bake the cookies for 15-20 minutes. While the cookies are baking, sift together the topping ingredients in a bowl.
- Remove the cookies from the oven. While they’re still warm, carefully coat each cookie in the sugar cardamom mixture and set aside to cool. Once the cookies have cooled (about 15-20 minutes), toss them again in the sugar mixture.
If you don’t like cardamom you can always use plain sugar when coating the cookies. Well, that is all I have time for now. More Christmasy recipes coming up….soon.