cardamom-orange dark chocolate chunk butter cookies

Well, if that isn’t a mouthful, I just don’t know what is!

Cardamom Orange Dark Chocolate Chunk Butter Cookies are exactly what their very long name implies…  chewy, rich butter cookies, laced with aromatic cardamom and orange zest and studded with finely chopped dark chocolate.

  Cardamom Orange Dark Chocolate Chunk Butter Cookies | Sweet Anna's

These sweet little things are way up at the top of my Favorite Cookies Ever list.  Maybe even in the #1 spot (although I’d better eat them about 20 more times to decide that for sure!)

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norwegian cardamom butter cookies

One of my all-time favorite cookies growing up was my grandma’s Sandbakkelse (Norwegian Almond Butter Cookies).   If there wasn’t a fresh batch on the counter, you could always count on a bag or two hiding in the freezer in the basement.

She was known (around the world!) for them.  And hot out of the oven, or still slightly-frozen and dipped in a hot cup of coffee…  there really was nothing better.

This cardamom version of her famous buttery cookies is now tied right up there as my favorite.  And I sure hope I made her proud with this one!

Norwegian Cardamom Butter Cookies | Sweet Anna's

(Grandma, I wish you were still around to sample a few over a couple hot mugs of coffee with me!  I miss you!)

If you like butter, and if you like cardamom, you will like these cookies.

They are perfect with your morning coffee, and even better alongside a scoop of good coffee ice cream before bed…

Enjoy!

norwegian cardamom butter cookies

Ingredients

  • 2 cups butter
  • 2 cups sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cardamom
  • 3/4 teaspoon salt
  • 5 cups + 2 tablespoons flour

Directions

Preheat the oven to 375ºF.

Cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, cardamom and salt until well blended. Mix in the flour, until you have a smooth, well-mixed dough.

Scoop the dough out onto parchment-lined baking sheets. Flatten with a fork dipped in cold water.

Bake for 8-10 minutes, or until the edges are just barely golden brown. Remove to a cooling rack to cool completely before storing in Tupperware in the freezer (if they don't all get eaten right away, that is!).

http://sweetannas.com/2014/05/norwegian-cardamom-butter-cookies.html

sour cream sugar twists – with step by step photos

posted this recipe here on Sweet Anna’s a few years ago, but I figured it was time for an update with step-by-step photos for any of you who have been hesitating in making these.

Sour Cream Sugar Twists | Sweet Anna's

For some of you, this recipe may seem a bit involved and outside of your comfort zone.  I’m here to tell you that it’s not.

And seeing as how it is my favorite Christmas cookie ever (and the same is true for many of my family members and friends!), I think you should give it a try.  You’ll be glad you did!

Sour Cream Sugar Twists - with step-by-step photos | Sweet Anna's

This cookie IS Christmas to me.  This is the treat I look forward to the most each year, and the taste and smell that floods me with the most memories.

I see my beautiful, soft, loving, sweet, always-baking Grandma.  I see her beyond cozy house packed full of family (and always a few friends!) on Christmas Eve as we celebrate Julenisse’s coming, and most importantly, Jesus’ birth.

I feel her hands on mine, and I remember the awe that I always had at her strength.

She had the strongest hands.

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open faced waffle, sausage & egg breakfast sandwiches

*This is a sponsored-post for Eggo brand waffles.  The recipe and opinions are my own and in no way influenced by our arrangement!*

Breakfast for breakfast, breakfast for dinner, however you serve it, I will take it!  Especially if that breakfast involves a runny egg of some kind!

We all love breakfast sandwiches right?  Sausage, cheese, a fried egg, usually on a bagel, english muffin or biscuit?

Well, why not on a waffle?  Really…

Open Faced Waffle Breakfast Sandwich | Sweet Anna's

And why not skip that top layer, make the egg a perfect, golden, runny, over-easy beauty and eat this sandwich with a fork and knife?!

Maybe even with a side of bacon?

Ok, now I am just in heaven!

I had a little help on this one.  It’s a well known fact in this house that my husband rocks the breakfast foods area.  He makes the best fried eggs, bacon, omelettes, pancakes, you name it.  If it is a breakfast food, he’s the one to call in this family!

Open Faced Waffle Breakfast Sandwich | Sweet Anna's

Now that might have a little bit to do with the fact that I am so not a morning person and I can barely function until I have had my 2nd or 3rd pot, I mean cup, of course, of coffee.

So, Andrew, you can keep the title of Breakfast Pro in this house.  I’m not gonna fight you on it.  I’m just going to sit by with my coffee, sneak a few strips of bacon, and watch you in your element!

open faced waffle, sausage & egg breakfast sandwiches

Yield: 4 servings

Ingredients

  • 1 (12oz) package sausage
  • 4 large eggs
  • 4 regular Eggo waffles
  • sliced cheddar, pepperjack or other cheese

Directions

Cook the sausage in thin, waffle-sized patties, according to package directions; Set aside.

In a small, non-stick skillet, fry an egg how you'd like it, sunny side up or over easy is my favorite!

While the egg is frying, toast a waffle, well done, and place the cheese slices on it as soon as it comes out of the toaster.

Top the cheese with a sausage, and then with your fried egg when it's finished. Serve immediately!

http://sweetannas.com/2013/10/open-faced-waffle-sausage-egg-breakfast-sandwiches.html

Go check out the “Great Waffle-Off” on Eggo’s Facebook page to submit your own waffle-creations for the chance to win some fabulous prizes!

cardamom vanilla slice & bake sugar cookies

I love cardamom.  In just about everything.

It reminds me of my family, of Norway, of comfort and the holidays… and coziness in general.

It is absolutely one of my favorite things.

Totally a random tidbit, but we have an amazing local ice cream shop (Elevated Ice Cream, in Port Townsend) that even sells cardamom ice cream.  I can’t wait until the next time I can grab a chance to go buy some to have with these cookies (and maybe a shot of espresso poured on top!  Yum!).

These cookies are lovely, buttery, crispy little gems that are just perfect for dipping into a steaming mug of coffee.

And I actually think I like them better after they’ve been frozen for a few days and the flavors have had a chance to meld together.

So… these are perfect, easy, make-ahead cookies.  Make the dough when you’ve got a few minutes, roll it and pop it in the fridge or freezer.  When you’re ready, slice them up and bake ‘em!

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