- In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
- Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.
- Bake in 375 degree F oven about 10 minutes or until edges are set and tops are slightly cracked. Cool on wire rack. Package 6 cookies in a small glass tumbler; seal with waxed paper; tie with string. Makes about 48 cookies.
Nutrition Facts (Cardamom Snaps)
- Per serving:
- 76 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 4 mg chol.,
- 30 mg sodium,
- 11 g carb.,
- 6 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
cneuhaus5 1266 Days Ago
My guests & I enjoyed these, they were 100% gone, and I'll keep & make the recipe again sometime. If you like cardamom, these are really tasty. I guess I made the balls a little too big because I only got like 40 cookies, and they were a little fatter & less spread out than the picture, but I liked them better a little softer/chewier than crispy.