Cardamom-Pecan Cookies

Marsha Gardner


A Mexican Wedding Cake with a twist, the addition of Cardamom. I especially like to nibble these cookies with a Middle Eastern Tea with


★★★★★ 1 vote

3 dozen cookies


  • 2 stick
    butter, no substitutes, this is a butter cookie
  • 1 1/4 c
    powdered sugar, divided
  • 3/4 tsp
    pure vanilla extract
  • 1 3/4 c
    all purpose flour
  • 1/2 tsp
    cardamom seeds, freshly ground
  • dash(es)
    kosher salt
  • 1/2 c
    pecans, finely chopped

How to Make Cardamom-Pecan Cookies


  1. In a large bowl, cream together the butter and half of the powdered sugar until smooth. Beat in the vanilla.
  2. In a separate bowl, combine the flour, cardamom and salt; gradually add to the creamed mixture. Gently stir in the pecans.
  3. Roll into 1-in. balls. Place about 2 inches apart on ungreased baking sheets.
  4. Bake in a preheated 350° for 15-17 minutes or until edges turn a light brown.
    Roll warm cookies in remaining powdered sugar. Cool on wire racks.
  5. Note: If you can't find cardamom seeds to grind, you can use pre-ground cardamom, however, it might not offer the same flavor-punch as freshly ground seeds.

Printable Recipe Card

About Cardamom-Pecan Cookies

Course/Dish: Cookies

Show 7 Comments & Reviews

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