Mini Cardamom Butter Cookies

cardamom butter cookies

These are the cookies I told you I baked twice because I wasn’t happy with the first sugar free version. Actually all I changed in the second batch was reducing amount of flour, from original 200 grams to 130 grams and not only did the batter stay pipeable  and makes prettier cookies, they are so good, melting in your mouth as you bite in.

cardamom butter cookies
Cookies situation after 1 day, batch #1 on left side #2 right.

Although the amount of honey I used here does not really make them sweet, with the unique taste of cardamom and hint of vanilla they are full of flavour.

They are so tiny that when you decide to take one, you ended up eating a few. Even my husband who does not normally like cakes or cookies became a fan of these tiny cookies! cardamom butter cookies

The new baking sheet I used here was a finding we did on our Christmas holidays in Finland, TFX Baking Sheet, it’s great replacement for parchment paper which is hard to find in Israel. I do also love the fact that it is reusable and so easy to clean up, I simply wipe it with kitchen towel after use.TFX baking sheet

Cardamom Butter Cookies
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Servings Prep Time
80mini cookies 20minutes
Cook Time Passive Time
8minutes 5minutes
Servings Prep Time
80mini cookies 20minutes
Cook Time Passive Time
8minutes 5minutes
Cardamom Butter Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
80mini cookies 20minutes
Cook Time Passive Time
8minutes 5minutes
Servings Prep Time
80mini cookies 20minutes
Cook Time Passive Time
8minutes 5minutes
Ingredients
  • 100 grams unsalted butter softened
  • 130 grams plain flour
  • 1 egg
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons crushed cardamom seeds
Servings: mini cookies
Units:
Instructions
  1. Preheat oven to 200 °C and prepare a baking sheet with baking paper.
  2. Place butter and honey in a mixing bowl and start beating on medium high speed.
  3. Add egg and vanilla extract and continue beating.
  4. In a separate bowl combine flour, salt and cardamom, then add to the butter mixture beating until incorporated.
  5. Place in a piping bag with star nozzle and pipe the cookies on a baking sheet, then refrigerate for 5 minutes before baking in preheated oven for 6-8 minutes until slightly browned.
  6. Let the cookies cool down on a wire rack before serving.

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