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Cardamom Snaps

Cardamom SnapsFor a homemade gift, package these spiced cookies in a glass tumbler, seal with waxed paper, and tie with a pretty bow.

Recipe Ingredients:

3/4 cup vegetable shortening
1 cup brown sugar, firmly packed
1 teaspoon baking soda
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/4 cup mild-flavored molasses
1 large egg
2 1/4 cups all-purpose flour
1/4 cup granulated sugar

Cooking Directions:

  1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
  2. Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.
  3. Bake in 375°F (190°C) oven about 10 minutes or until edges are set and tops are slightly cracked. Cool on wire rack.

Makes about 48 cookies.

Nutritional Information Per Serving (1/48 of recipe): 76 kcal cal., 3g fat (1g sat. fat, 1g polyunsaturated fat, 1g monounsatured fat), 4mg chol., 30mg sodium, 11g carb., 6g sugar, 1g protein.

Recipe and photograph provided by Better Homes and Gardens - a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.