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Cardamom Pecan Cream Cookies

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Submitted by: lcmcallister

 

Cardamom, cinnamon and molasses infuse these hearty cookies with exotic flavor.
 

Ingredients

  • 3 cups sifted plain flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon soda
  • 1 1/2 teaspoon cardamom
  • 1/2 unsalted butter
  • 1 cup sugar
  • 1 egg, unbeaten
  • 1/2 cup molasses
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla
  • 1/3 cup finely chopped pecans
  • Icing:
  • 2 cups sifted confectioner's sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup heavy cream

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Method

Sift flour, salt, cinnamon, soda and cardamom together in a large bowl and set aside. In a medium bowl cream butter and sugar together until light and fluffy. Add egg and beat well, then add molasses. Add flour alternately with buttermilk, a small amount of each at a time, mixing well after each. Add vanilla and pecans; mix well. Cover and chill for about 2 hours. Drop large teaspoonful of cookie dough on a lightly greased baking sheet, about 2 inches apart. Bake in a preheated 400 degree oven for 12-15 minutes. Cool completely. Spread thinly with icing. Icing: Mix well in a medium bowl. Cover and refrigerate until ready to use.

 

Notes: This cookie is also great with mini semisweet chocolate chips added or just a few sprinkled on top prior to baking.

 

Number of Servings: 48

 

Submitted by: lcmcallister ()

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