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Active Time
35 min
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Total Time
5 1/2 hr (includes chilling)
Yvonne M. Parnes of Batavia, Ohio, got the recipe for these rich, buttery cookies in an e-mail from the McCormick spice company. We like them plain, but drizzled with espresso icing and bittersweet chocolate, they are truly out of this world.
Ingredients
Makes about 6 dozen
For cookies
For espresso and chocolate icings
Special Equipment
Make cookies:
Step 1
Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
Step 2
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
Step 3
Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
Step 4
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Step 5
Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
Step 6
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Ice cookies:
Step 7
Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
Step 8
Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
Step 9
Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.
·面团日志可以冷藏或冷冻5天,包装ped in a double layer of plastic wrap, 1 month (thaw in refrigerator just until they can be sliced). · Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
Leave a Review
Reviews (57)
Back to TopI loved the cardamom flavor of these cookies. I ran out of time so didn't drizzle them with chocolate but without the topping they were a subtly sweet flavorful wafer. I will make them again.
kathycookstoo
sunny sofla
4/19/2015
Because of allergies, I made an egg-and butter-free version of these cookies, and the taste was excellent. I am sure the original version is a little bit lighter in consistency, but the denseness did not bother my family (who have no allergies). I substituted 2 Tbsp. canola oil and 3 Tbsp. unsweetened applesauce for the eggs. I also added two Tbsp. coconut milk (the beverage kind in a carton, not the canned thicker version). The coconut flavor is undetectable. For the butter I substituted the same amount of non-hydrogenated palm oil shortening (Spectrum Organic All-Vegetable Shortening, found here in Georgia at Whole Foods and Kroger).Because I wanted to bake the cookies right away, I hand-rolled them into balls instead of chilling and slicing the dough. I baked at 350 for 14-18 minutes depending on how large the balls were; the batch made approx. 34 cookies. There would have been more if family had not eaten some of the raw dough! The cardamom flavor was dominant and very tasty. Because I cannot have chocolate, I only made the coffee icing, substituting coconut milk for the cow's milk, but did not feel it really enhanced the cookies. I think next time I might try making some into thumbprint cookies and using some lingonberry jam.
dustybootsga
12/15/2012
i just made these for the 4th consecutive year. i always triple the cardamom because i love it. if you've had problems with them hardening, make sure you don't overbeat them. i use a plastic ketchup bottle to swirl the chocolate on them, and i omit the espresso icing. this is one of my favorite cookies of all time.
smarty_fan
bellefonte, pa
12/20/2010
I doubled the cardamom like others suggested, and it's definitely pronounced. Otherwise, this was a fairly easy cookie, with big flavor payoff!
eastx
Salt Lake City, UT
12/20/2010
Also, the melted chocolate melts the plastic bag when you pour it in. Not sure how to get around that one.
wink0151
12/6/2010
Within 15 minutes of being out of the oven, these cookies turned hard and crispy. "Rich and buttery" - is not how I'd describe them.
wink0151
Portland
12/5/2010
I made these cookies for a cookie exchange. I doubled the cardamom with great results, wanted a pronounced cardamom flavor. I didn't make the espresso glaze but did drizzle the chocolate. They would have tasted good plain but they look plain too. They turned out crisp and tasty. I will make these again next year as part of my holiday cookies. It does take time to square off but I didn't have much trouble keeping the shape while cutting. Just touched up a little with my finger, I used a sharp knife on very cold dough. yum!
chezdebbie
Long Island NY
12/23/2009
I made these to fit in gift box for friends. The taste is great, doubled the spices per another's suggestion. Spent a lot of time squaring up the edges of the log only to have them flatten when cut. Next time I may roll out the dough and use a knife to cut square pieces.
daisies1
San Diego, CA
12/22/2009
Very yummy, adult indeed, great with Chai tea, just enough spice and richness - a little less rich than a true shortbread. And if you follow directions, you do get about 72 (great for sharing with friends or as gifts over the hollies) and they are also bite-size, which is another bonus when the holidays are so full of unhealthy treats...I will make these regularly. Did the espresso drizzle (not really icing) on about 1/2 of them to good effect.
octovus
Canada
12/15/2009
A very adult and delicious cookie. The only problem is that the cookies stick to the cookie sheet in spite of following the directions. Next time I will remove the cookie from the cookie sheet immediately (not allowing for the 3 minutes cooling as called for int he directions) or will use parchment paper to line cookie sheets.
Anonymous
san francisco, ca
12/31/2008
Very good cookies. The fact that they are not overly sweet is appealing. I cooked on a baking sheet with parchment paper and had no sticking problems. Easy to slip onto a cooling rack that way as well.
luvnfun
Toronto, ON
12/27/2008
This is a FABULOUS cookie off the beaten path. I doubled the cardamom, simply because I found other cardamom butter cookie recipes with twice as much, and it was a favorite among the cookies I made for Thanksgiving. I would absolutely make these for Christmas gifts. :)
heylookatmelookatme
Atlanta, GA
11/27/2008
I'm going to try increasing the spices next time. With a bittersweet chocolate icing they aren't bad (I skipped the espresso icing), but just plain they seem rather boring. I didn't bother to shape and refrigerate the dough. If you own a cookie press, the dough presses through perfectly without chilling, which is much simpler although you end up with a more fancy looking cookie.
Anonymous
Baltimore, MD
6/20/2008
Very tasty. I didn't roll out logs, chill and slice into squares, I simply rolled the warm mixture into balls and pressed flat on the baking tray with the tines of a fork and they came out beautifully. Added more spices and was pleased with the flavour.
ThatPhysicsGirl
2/19/2008
I really like these cookies, I made them twice already this holiday season! The first time, I used the chocolate icing and the second time, I doubled all the spices and didn't use icing and I liked them much better plain with extra spices.
Anonymous
Pleasant Hill, CA
12/29/2007
