Cardamom adds a special touch to the spice blend in these butter cookies. This recipe can be made two ways, rolled out and cut with cookie cutters. Or, as slice and bake refrigerator cookies.
Makes 7 dozen or 28 (3 cookie) servings.
Prep Time: 15 minutes
Cook Time: 10 minutes per batch
Marinate Time: 1 hour
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/4 teaspoon McCormick® Gourmet Collection Allspice, Ground
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
1 teaspoon McCormick® Pure Vanilla Extract
1. Sift together flour, baking powder, salt and spices into large bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough 1 hour.
3. Preheat oven to 350°F. Roll dough on lightly floured surface. Cut into shapes with cookie cutters. Place on ungreased baking sheets.
4. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Variation: For slice and bake refrigerator cookies, shape dough into a log. Wrap in plastic wrap and refrigerate 2 hours. Cut into thin slices and place on ungreased baking sheets. Bake as directed above.
Fat: 7 g
Carbohydrates: 19 g
Cholesterol: 32 mg
Sodium: 109 mg
Fiber: 0 g
Protein: 2 g