SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Flower Cookies with Cardamom

Makes: 24 to 30 servings Yield: about 24 to 30 stacked cookies
Prep 1 hr Chill 2 hrs Bake 425°F 5 mins  per batch Stand 1 hr
Flower Cookies with Cardamom
  • 1  cup  butter, softened
  • 1 1/2  cups  granulated sugar
  • 3/4  teaspoon  ground cardamom
  • 1/2  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 2  eggs
  • 1/4  cup  milk
  • 1 1/2  teaspoons  vanilla
  • 3  cups  all-purpose flour
  • 6  cups  sifted powdered sugar
  • 1/3  cup  milk
  • 1  tablespoon  vanilla
  •  Milk
  •  Desired color food coloring
  •  Desired colored sprinkles or colored sugar (optional)

1. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, cardamom, baking powder, and salt. Beat until combined. Add the eggs, 1/4 cup milk, and 1-1/2 teaspoons vanilla. Beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill for 2 hours or until easy to handle.

2. Preheat oven to 425 degree F. On a lightly floured surface roll half of the dough to an 1/8-inch thickness. Cut dough using 1-3/4-, 2-1/2-, and 4-inch flower-shape cookie cutters. (By rerolling the dough you should get about 12 to 15 cutouts of each size from each dough half.) Place cutouts 1 inch apart on ungreased cookie sheets. Bake for 5 minutes or until edges just start to brown. Remove and cool cookies on a wire rack.

3. For frosting, in a large mixing bowl stir together the powdered sugar, 13 cup milk, and 1 tablespoon vanilla. Add additional milk, 1 tablespoon at a time, until frosting is of a spreading consistency. Tint as desired with food coloring.

4. Spread cookies with frosting.* While still moist, stack cookies together, placing a 2-1/2-inch cookie in the center of a 4-inch cookie, and a 1-3/4-inch cookie in the center of the 2-1/2-inch cookie. Add sprinkles or colored sugar, if desired. Allow cookies to stand 1 to 2 hours to set before serving. Makes about 24 to 30 stacked cookies.

From the Test Kitchen*
  • Store cookies unfrosted.
Nutrition Facts (Flower Cookies with Cardamom)
  • Servings Per Recipe 24,
  • cal. (kcal) 280,
  • Fat, total (g) 9,
  • chol. (mg) 40,
  • sat. fat (g) 5,
  • carb. (g) 49,
  • Monosaturated fat (g) 3,
  • sugar (g) 36,
  • pro. (g) 2,
  • vit. A (IU) 340,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 148,
  • Potassium (mg) 35,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe