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
kosher salt
1/2 c
pecans, finely chopped


1In a large bowl, cream together the butter and half of the powdered sugar until smooth. Beat in the vanilla.
2In a separate bowl, combine the flour, cardamom and salt; gradually add to the creamed mixture. Gently stir in the pecans.
3Roll into 1-in. balls. Place about 2 inches apart on ungreased baking sheets.
4Bake 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.
5Note: 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.

About this Recipe

Course/Dish: Cookies