Ingredients Jump to Instructions ↓

  1. Cookies:

  2. 1 1/2 cups (3 sticks) unsalted butter, softened

  3. 1 cup natural (raw) cane sugar*

  4. 2 large egg yolks

  5. 4 cups all-purpose flour

  6. 3 to 4 tablespoons pre-ground cardamom or 2 to 3 tablespoons freshly ground cardamom seed**

  7. 1/2 teaspoon salt

  8. 1 tablespoon lemon or orange zest (about 1 large lemon or small orange), freshly grated, optional Decorating Icing:

  9. 6 tablespoons (3/4 stick) unsalted butter, softened

  10. 3 cups confectioners' (powdered) sugar

  11. Pinch salt

  12. 3/4 teaspoon pure vanilla extract

  13. 2 to 3 tablespoons lime, orange or lemon juice, at room temperature

  14. Additional colored sanding sugar, optional, for decorating.

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine butter and sugar; cream together until light and fluffy. Beat in egg yolks. Add flour, cardamom, salt and zest; blend until dough comes is evenly mixed.

  2. Adjust cardamom to taste.

  3. Divide dough in four balls on sheets of plastic wrap, and flatten each into a disk. Wrap tightly, and chill for at least 1 hour or overnight.

  4. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or butter them.

  5. Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.) On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8 to 1/4-inch thickness. Cut into shapes and place on prepared baking sheets.

  6. Bake until bottoms just begin to brown, 8 to 10 minutes. Transfer to wire rack to cool completely. Continue to roll, cut and bake remaining dough.

  7. For the icing, combine butter, sugar, salt and vanilla in a mixing bowl. Beat at low speed, gradually adding juice to reach desired consistency. Decorate completely cooled cookies as desired.


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