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!
(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…
- 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
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!).