Recipes and Cooking Browned Butter-Cardamom Cookies 4.0 (3) A little cardamom goes a long way. The ancient spice has a citrusy undertone to give this memorable cookie a sweet and savory taste. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 6, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 2 hrs Bake Time: 10 mins Total Time: 2 hrs 45 mins Servings: 70 Yield: 70 Jump to Nutrition Facts Ingredients 1 cup butter ½ cup shortening 2 cup granulated sugar 1 teaspoon baking soda 1 teaspoon cream of tartar ½ teaspoon ground cardamom ⅛ teaspoon salt 3 eggs ½ teaspoon vanilla 2 ¼ cup all-purpose flour 2 cup powdered sugar 3 tablespoon milk ¼ teaspoon salt Milk (optional) Directions In a medium saucepan cook and stir the butter over medium heat until melted. Continue cooking about 10 minutes or until butter turns light golden brown, stirring occasionally. Transfer 1/2 of the butter to a small bowl. Cover and chill about 1 1/2 hours or freeze about 45 minutes or until almost firm. Place remaining 1/2 cup butter in a small bowl; cover and set aside at room temperature. In a large mixing bowl beat the chilled browned butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking soda, cream of tartar, cardamom, and 1/8 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for about 2 hours or until dough is easy to handle. Preheat oven to 350°F. Shape dough into 1-inch balls. Place balls 3 inches apart on an ungreased cookie sheet. Bake for about 10 minutes or until edges are set and lightly browned. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool. For glaze, stir powdered sugar, the 3 tablespoons milk, and the 1/4 teaspoon salt into the remaining browned butter. If necessary, beat in additional milk until glaze reaches drizzling consistency. Drizzle or pipe glaze over cookies. Let stand until glaze is set. To Store: Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 90 Calories 4g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 70 Calories 90 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 15mg 5% Sodium 57mg 2% Total Carbohydrate 12g 4% Total Sugars 9g Protein 1g Calcium 3.5mg 0% Iron 0.2mg 1% Potassium 16mg 0% Folate, total 8.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.