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“Taken from "The Spice Cook Book" by Day & Stuckey (1964). These cookies are lightly spiced and delicious! Most of the prep time is to allow the dough to chill. Also, you can use an electric mixer for the first three steps, but I recommend using a wooden spoon for the fourth step so that the dough doesn't break apart too much.”
READY IN:
4hrs 45mins
SERVES:
32
YIELD:
96 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine and mix the butter, baking soda, cardamom, and salt.
  2. Slowly add and mix in the brown sugar.
  3. Beat in the eggs.
  4. Combine the flour and cream of tartar and mix in slowly.
  5. Chill dough for 3-4 hours, or until it is firm enough to work with.
  6. Make 1/2-inch balls of dough and place on an ungreased cookie sheet. Press each cookie with a fork to create a criss-cross pattern.
  7. Bake for 10-11 minutes. Be careful not to over-cook. Cookies should still "deflate" a little when poked; they will firm up as they cool.
  8. Cool on a wire rack and store in an air-tight container.
  9. They are best when served while they're still a little bit warm.

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