Cream butter and sugar until light and fluffy.
Add egg vanilla, cardamom, and salt.
Gradually add in flour.
If mixture seems dry add a few drops of water.
Gather dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 375F.
Lightly grease tins.
Press about 2 teaspoons of dough into each tin; press along bottom and up the sides.
Place tins on a cookie sheet.
Bake 6-8 minutes for the little tins, 12-15 minutes for the larger tins. Cookies should be lightly browned.
Let cool 5 minutes, then unmould cookies and place on wire racks to cool completely.
Serve with the open end facing down.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (31g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 93 (58%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.1mg||8 %|
|Sodium 72.9mg||3 %|
|Potassium 18.6mg||0 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15g|
|Protein 1.5g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 160
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