While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Cardamom adds a special touch to the spice blend in these butter cookies. This recipe can be made two ways, rolled out and cut with cookie cutters. Or, as slice and bake refrigerator cookies.
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon McCormick Gourmet™ Cardamom, Ground
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/4 teaspoon McCormick Gourmet™ Allspice, Ground Jamaican
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
1 teaspoon McCormick® Pure Vanilla Extract
Sift together flour, baking powder, salt and spices into large bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough 1 hour.
Preheat oven to 350°F. Roll dough on lightly floured surface. Cut into shapes with cookie cutters. Place on ungreased baking sheets.
Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Variation: For slice and bake refrigerator cookies, shape dough into a log. Wrap in plastic wrap and refrigerate 2 hours. Cut into thin slices and place on ungreased baking sheets. Bake as directed.
(Amount per serving)