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- 3/4 cup butter, softened
- 3/4 cup sugar
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 3 - 4 tablespoons coarse white or clear sugar (not pearl)
- 1 recipe Red Icing
1. Beat butter on medium to high speed 30 seconds. Add sugar, cardamom, and salt; beat until combined, scraping bowl. Beat in milk and vanilla. Beat in as much flour as you can; stir in any remaining. Divide dough in half; shape into two 8-inch logs. To form a square log, press logs flat on work surface. Roll logs in coarse sugar. Wrap in plastic wrap. Chill 2 to 24 hours or until firm enough to slice.
2. Preheat oven to 375 degrees F. On cutting board, cut logs in 1/4-inch slices; place 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden. Cool on rack. Pipe Red Icing ribbons and bow. Makes 48 cookies.
- Store cookies between sheets of waxed paper in container up to 1 week at room temperature. Freeze up to 3 months.
- Nutrition facts are given per cookie.
Yield: 1/3 cup
- 2 tablespoons softened butter
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
- Red food coloring
1. Beat butter on medium to high until fluffy. Beat in 1/2 cup of the powdered sugar; beat in milk and vanilla. Gradually beat in remaining powdered sugar. Add milk for piping consistency; tint red. Makes 1/3 cup.
- Servings Per Recipe 48,
- cal. (kcal) 67,
- Fat, total (g) 3,
- chol. (mg) 8,
- sat. fat (g) 2,
- carb. (g) 9,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 0,
- fiber (g) 0,
- sugar (g) 5,
- pro. (g) 0,
- vit. A (IU) 97,
- vit. C (mg) 0,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 35,
- Potassium (mg) 8,
- calcium (mg) 0,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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