Hannah’s Cardamom Cookies

One Christmas cookie recipe that is a true family tradition, passed down from my dad’s mom, is Hannah’s cardamom cookies. I have no idea who Hannah is – my grandmother’s name was Jean, but that is what grandma called them, and that is what they will forever be known as.

These little cookies are fun to get the kiddos involved with because they are pretty straightforward with the making – roll into a ball then squash flat, (have an adult brush the egg wash on the top) and add sanding sugar to decorate. They make the kitchen smell heavenly and spicy, and as tempting as it is to eat one right away, they always taste better the day or even two days after baking.

Ingredients

• 3 1/2 c. flour, lightly spooned
• 1 1/2 c. margarine or butter, softened
• 1 c. dark brown sugar, lightly packed
• 3/4 c. finely chopped pecans
• 2 tsp cinnamon
• 1 tsp ground cardamom, rounded
• 1 tsp ground cloves
• 1 tsp almond extract
• 1/2 tsp baking soda
• 1 egg, separated

Instructions

Preheat the oven to 350 F. In a large bowl, mix together all dry ingredients. Add the almond extract, nuts, egg yolk, and cut in the butter until crumbs form. Keep working the butter in with your hands, either in the bowl or out on a board or counter until it is a smooth dough. Add water a teaspoon at a time if the dough is too dry and crumbly. Chill in the fridge 1/2-1 hour. Shape into 1 inch balls. Set balls on a parchment lined baking sheet. Flatten slightly with your thumb or the heel of your palm. Beat the egg white a little, and brush the white onto the tops of the cookies and sprinkle with colored sugar. Bake for 12-14 minutes. Cool on a rack. Store in an airtight container – they get tastier after they have sat sealed for a day or two.

These are wonderful spiced cookies that are a holiday staple in my family, and I hope Hannah’s cardamom cookies make your holidays brighter!