Cardamom Cookies
from Margaret Barlow – Christmas 2007

These cookies, crisp and crunchy with nuts, have a touch of the exotic because of the spicy addition of ground cardamom. The recipe makes a large batch of delicious and easy-to-prepare cookies for the holiday season as well as of other times of the year.

1 cup soft butter
½ cup granulated sugar
½ cup packed brown sugar
1 egg, separated
1 teaspoon vanilla (or almond extract)
2 cups all-purpose flour
1 teaspoon ground cardamom
¼ teaspoon salt
1/3 cup chopped nuts

Combine butter and sugars in mixing bowl. Beat until creamy and fluffy. Add egg yolk, vanilla, flour, cardamom and salt. Mix well to form soft dough.  Spread mixture in un-greased 10-by-15-inch backing pan. Brush surface with beaten egg white. Sprinkle evenly with nuts.   Bake at 275ºF for 1 hour. 

Meanwhile, prepare frosting. Drizzle frosting on warm cookies. Cut into bars.   Makes about 4 dozen bars.

Butter Frosting:

1 ½ tablespoons butter
1 cup powdered sugar
½ teaspoon vanilla extract
Milk

In a skillet, melt butter until it browns slightly. Remove from heat and beat in powdered sugar and vanilla. Add enough milk to bring frosting to drizzling consistency.