Best Cardamom Walnut Cookies Recipes

CARDAMOM-WALNUT COOKIES

Steps:

• Mix 1 cup granulated sugar and 1/2 teaspoon cardamom in large bowl. Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl. Set mixtures aside.
• Combine remaining 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl. Using electric mixer, beat at medium-high speed until well blended. Add flour and chopped nuts. Beat until smooth dough forms, scraping down sides of bowl occasionally. Gather dough into ball and wrap in plastic; chill 1 hour.
• Preheat oven to 350°F. Line 2 large baking sheets with parchment. Using hands and generous 1 tablespoon dough for each cookie, roll dough into forty-eight 3/4-inch balls; transfer to baking sheets. Bake cookies until golden, about 25 minutes. Let cool 5 minutes on sheets.
• Add 12 warm cookies to large bowl of granulated sugar and cardamom and toss gently to coat. Repeat with 12 more cookies. Let remaining 24 cookies cool completely on sheet. Sift powdered sugar and cardamom mixture over. (Can be made 3 days ahead. Store in airtight container.)

CARDAMOM WALNUT COOKIES

Steps:

• Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl.
• Set mixture aside.
• Combine 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl.
• Using electric mixer, beat at medium-high speed until well blended.
• Add flour and chopped nuts.
• Beat until dough forms, scraping the sides of the bowl occasionally.
• Gather dough into a ball and wrap in plastic, chill 1 hour.
• Preheat oven to 350°F.
• Using hands and generous 1 tablespoon dough for each cookie, roll dough into 48 3/4-inch balls; transfer to parchment-lined baking sheets.
• Bake cookies until golden, about 25 minutes.
• Sift powdered sugar and cardamom mixture over warm cookies, turn to coat well.
• Can be made 3 days ahead. Store in airtight container.

CARDAMOM WALNUT COOKIES

Steps:

• Mix 2 cups sugar and 1 tsp cardamom in large bowl Combine 1/2 cup sugar, 1 1/2 tsps cardamom, butter, vanilla, lemon peel and salt in another large bowl. Beat at medium speed or by hand until well blended. Add flour and chopped nuts. Beat until smooth dough forms, scraping sides of bowl. Gather dough into ball, wrap in plastic and chill for 1 hour. Preheat oven 350. Line 2 baking sheets with parchment paper. Using hands, roll approx 1 tbsp of dough into forty eight 3/4 " balls onto sheets. Bake cookies until golden brown, about 25 mins. Let cool for 5 mins. While cookies are still warm, dip each one into sugar-cardamom mixture until lightly coated. Store in air tight container. Can be made 3 days ahead.