Source: Fabulous Food Associations

Cardamom Cane-Sugar Cutouts
These cookies are delicious. These are wonderful for gifts, cookie swaps and the perfect addition to your holiday cookie tray.
Serves: 3-4 dozen cookies
Prep Time: 45 minutes
Cook Time: 8-10 minutes


1 1/2 cups (3 sticks) unsalted butter, softened
1 cup natural (raw) cane sugar*
2 large egg yolks
4 cups all-purpose flour
3 tbsp. pre- ground cardamom or 2 to 3 Tbsp. freshly ground cardamom seed**
1/2 tsp. salt
1 tbsp. lemon or Orange zest (about 1 large lemon or small orange), freshly grated, optional
Decorating icing
6 tbsp. (3/4 stick) unsalted butter, softened
3 cups confectioners’ sugar
pinch salt
3/4 tsp. pure vanilla extract
2 tbsp. lime, orange or lemon juice, at room temperature
Additional colored sanding sugar, optional, for decorating

1. In a medium bowl, combine butter and sugar; cream together until light and fluffy. Beat in egg yolks. Add flour, cardamom, salt and zest; blend until dough is evenly mixed. Adjust cardamom to taste.

2. Divide dough in four balls on sheets of plastic wrap, and flatten each into a disk. Wrap tightly, and chill for at least 1 hr. or overnight.

3. Preheat oven to 350°F and line baking sheets with parchment paper or butter them.

4. Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.) On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8- to ¼-in. thickness. Cut into shapes and place on prepared baking sheets.

5. Bake until bottoms just begin to brown, 8 to 10 min. Transfer to wire rack to cool completely. Continue to roll, cut and bake remaining dough.

6. For the icing, combine butter, sugar, salt and vanilla in a mixing bowl. Beat at low speed, gradually adding juice to reach desired consistency. Decorate completely cooled cookies as desired.

*Use large, granular-type cane sugars; in particular, large crystal Turbinado sugar or Demerara.
**Cardamom can be found in the spice section of most grocery stores