“These cookies are for HeyJude who has turned me on to cardamom and taught me how to store it in the freezer.”
48 cookies

Ingredients Nutrition


  1. Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl.
  2. Set mixture aside.
  3. Combine 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl.
  4. Using electric mixer, beat at medium-high speed until well blended.
  5. Add flour and chopped nuts.
  6. Beat until dough forms, scraping the sides of the bowl occasionally.
  7. Gather dough into a ball and wrap in plastic, chill 1 hour.
  8. Preheat oven to 350°F.
  9. Using hands and generous 1 tablespoon dough for each cookie, roll dough into 48 3/4-inch balls; transfer to parchment-lined baking sheets.
  10. Bake cookies until golden, about 25 minutes.
  11. Sift powdered sugar and cardamom mixture over warm cookies, turn to coat well.
  12. Can be made 3 days ahead. Store in airtight container.

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