Cardamom Snaps
- Cook Time: 10 minutes at 375°F
- Servings: 48 cookies
- Course: Dessert
Reynolds Kitchens® Tips
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Ingredients
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1 tsp. baking soda
- 2 tsp. ground cardamom
- 1 tsp. ground cinnamon
- 1/4 cup mild-flavored molasses
- 1 egg
- 2-1/4 cups all-purpose flour
- 1/4 cup granulated sugar
Directions
Step 1
In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined.
Step 2
Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
Step 3
Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on a Reynolds® Parchment Paper lined cookie sheet.
Step 4
Bake in 375 degree F oven about 10 minutes or until edges are set and tops are slightly cracked.
Step 5
Cool on wire rack.
Step 6
Package 6 cookies in a small glass tumbler; seal with parchment paper; tie with string.
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