I have a new love of cardamom, and I can't stop looking up new recipes that use this delicious and unique spice. These little cookies are the perfect bite-sized complement to a cup of steaming hot tea. Add a plush couch and a good book to the mix, and you've got yourself the beginnings of a wonderful evening as far as I'm concerned.
Link to original recipe at Land O Lakes: right here!
Browned Butter Cardamom Tea Cookies
Description
Yields 4 dozen cookies
Ingredients
- 1 cup butter
- ¾ cup sugar
- 1 egg yolk
- 1 tablespoon vanilla
- ½ teaspoon ground cardamom
- 2 cups all-purpose flour
- 1 cup powdered sugar
Instructions
- Melt butter in saucepan over medium heat, constantly stirring until butter just starts to turn golden brown and gets foamy and bubbly - about 4 minutes. Immediately remove from heat, transfer to a bowl and cool in refrigerator for about 30 minutes.
- Pre-heat oven to 350°F.
- Combine cooled browned butter and sugar and beat at medium speed until smooth.
- Add egg yolk, vanilla and cardamom, and continue beating until combined.
- On low speed, gradually add flour until mixture is no longer crumbly and forms a dough.
- Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies puff and start to turn light golden brown, and small cracks form on the surface.
- Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in powdered sugar while warm and again when completely cooled. Store between sheets of waxed paper in loosely covered container.
The cardamom flavor is pretty prominent in the cookies themselves, but if you love the flavor and want to give these a little extra kick, toss some extra into the powdered sugar before rolling. Yummy yum!
Before you go, have you checked out our brand new Facebook page? I would be very grateful if you'd toss us a "like" - the categorized photo albums are a great way to access previous recipes here at Brownie Bites! Thank you so much!
These are incredible! I followed the directions and if you truly make a 1-inch diameter balls you will get half as many cookies, but still excellent tasting. Browning the butter at medium heat took a few minutes longer for me and I had to look up a video to understand that process better. I used freshly ground cardamom and also had to look up that process separately. Used extra cardamom in the sugar, as recipe recommends and it was very good. Even with the extra things I had to look up, it was well worth it. Will be making these again and again. Perfect with tea.
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Thank you for sharing this recipe. I made a batch for a small tea party with some women-friends today, and they were delicious. The only small change was that I only rolled them in powdered sugar after they had cooled; they were so fragile coming off the cookie sheets and I was busy with other baking so I didn't do it then too. The women each liked different things, but these cookies were my own favorite dish.
★★★★★
Making a test batch this weekend! I think this will be my contribution to my families Easter celebration! Thank you for such a great recipe!
Oh yum! I love cardamom too. My grandmother puts it in her cinnamon rolls and they are the best ever! This cookies looks delectable. 😀
i love brown butter and i love cardamom...these sound perfect! definitely bookmarking this!