Chocolate Cardamom Filled Cookies

Kathie Carr


I love cardamom and tried it in a recipe for refrigerator cookies. The filling was an after-thought. When they came out of the oven they just seeded to need the chocolate. Doesn't everything? It really works for me and I hope you like it too.

pinch tips: Parchment Paper Vs Wax Paper



1 dozen sandwich cookies


20 Min


10 Min



1 1/2 c
all purpose flour
1 tsp
1/2 tsp
baking soda
1/2 tsp
3/4 c
plus 2 tablespoons softened butter, divided
3/4 c
brown sugar, firmly packed
1/4 c
heavy cream or half and half


1/2 c
semi-sweet chocolate chips
2 Tbsp
1 c
powdered sugar
1/8 tsp

Directions Step-By-Step

Combine flour, 1 teaspoon cardamom, baking soda, and salt in a small bowl. Beat together 3/4 cup butter and brown sugar until fluffy. Beat in heavy cream. Then slowly add flour while beating.

Spoon dough onto a large sheet of waxed paper. Using the waxed paper to help you roll this soft dough into a 10 inch long round roll. If dough is too soft to work with refrigerate for an hour and then smooth out the roll. The rounder you can make this roll the prettier your cookie will be. Wrap securely and then refrigerate for 4 hours to get it very cold and firm.
Preheat oven to 375 degrees. Cut cold dough into 1/4 inch slices. You should have 24 slices or close to it. Place cookies 2 inches apart on ungreased cookies sheets. Bake for 10-12 minutes until cookies are set and edges are golden brown. Carefullt remove from cookie sheets and allow to cool on wire racks.
Filling: When cookies are cool, melt chocolate chips and remaining 2 tablespons of butter. Stir together. Mix in cardamom and powdered sugar.

Frost the bottom of one cookie with this filling. place a second cookie on top of frosting. Makes 1 dozen sandwich cookies.

About this Recipe

Course/Dish: Cookies