Dessert

Cardamom and Lemon Stamped Cookies is for Dessert, Snack.

Cardamom and Lemon Stamped Cookies takes 10 minutes to prepare.

Cardamom and Lemon Stamped Cookies takes 14 minutes to cook.

Cardamom and Lemon Stamped Cookies makes 24 servings.

The ingredients for Cardamom and Lemon Stamped Cookies are:

200g butter, softened
150g caster sugar
finely grated zest of 1 lemon
250g plain flour
100g ground almonds
3 tsp cardamom pods, (seeds popped out and ground)

Here is how you make Cardamom and Lemon Stamped Cookies:

Preheat the oven to 190c (170c fan), Gas 5Line 2 large baking sheets with baking parchment.Using an electric hand whisk or stand mixer, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy. Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.Roll the dough into 24 balls and place 12 on each baking tray - make sure you leave a space between each one. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave a decorative indent in the dough.Bake a tray at a time for 12 - 14 minutes until the cookies are pale golden brown. Leave them to cool on the tray for a few minutes then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days.Serving Size: Makes 24 cookiesNumber of Servings: 24Recipe submitted by SparkPeople user WAHZOE.

The nutritional information for Cardamom and Lemon Stamped Cookies is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 146.8

• Total Fat: 9.1 g
• Cholesterol: 17.9 mg
• Sodium: 69.0 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 1.0 g
• Protein: 2.1 g