Spicy Cardamom Crisps Recipe

Ingredients
<br>- 1 1/3 cups sugar
<br>- 1 cup LAND O LAKESĀ® Butter, softened*
<br>- 1 egg
<br>- 2 tablespoons dark corn syrup
<br>- 1 tablespoon water
<br>- 1 teaspoon vanilla
<br>- 3 cups all-purpose flour
<br>- 1 1/2 teaspoons baking soda
<br>- 2 teaspoons ground cardamom
<br>- 1/2 teaspoon ground cinnamon
<br>- Sliced almonds
<br><p></p>Directions
<br>step 1: Combine sugar and butter in large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add egg, corn syrup, water and vanilla; beat until well mixed. Reduce speed to low; add remaining ingredients except almonds.  Beat until well mixed.
<br>step 2: Divide dough into thirds.  Shape each third into 1/2-inch thick square.  Wrap each square in plastic food wrap.  Refrigerate until firm (1 to 2 hours).
<br>step 3: Heat oven to 375 degrees F.  Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 12x10-inch rectangle.  Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles.  Place 1 inch apart onto ungreased cookie sheets.  Lightly press almonds into center of each cookie.  Bake for 7 to 9 minutes or until edges are lightly browned and cookies are set.
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Ingredients
- 1 1/3 cups sugar
- 1 cup LAND O LAKESĀ® Butter, softened*
- 1 egg
- 2 tablespoons dark corn syrup
- 1 tablespoon water
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- Sliced almonds

Directions
step 1: Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup, water and vanilla; beat until well mixed. Reduce speed to low; add remaining ingredients except almonds. Beat until well mixed.
step 2: Divide dough into thirds. Shape each third into 1/2-inch thick square. Wrap each square in plastic food wrap. Refrigerate until firm (1 to 2 hours).
step 3: Heat oven to 375 degrees F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 12x10-inch rectangle. Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles. Place 1 inch apart onto ungreased cookie sheets. Lightly press almonds into center of each cookie. Bake for 7 to 9 minutes or until edges are lightly browned and cookies are set.

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