Greetings! Here we are with only a few weeks left of 2021. This is usually a period of time when I sort of draw a blank when it comes to food blogging. I think it stems from not wanting to feel the pressure to have to post something festive or seasonal. The one exception though is to make anything with cardamom. So here we go! You can’t go wrong with cardamom, I always say!

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This recipe is based on a recipe for Cardamom Cookies, by Baked by an Introvert. I just made a couple of changes, mainly to use lard in place of the vegetable shortening, added coffee extract and espresso powder, and finally, just added a little more salt and increased the baking time. I’m not sure why I had to increase the baking time, but even at 10 minutes I didn’t feel it was baked through enough. I don’t know. One can probably use all butter instead of half butter and half lard or shortening, but I bet the baking time would be less. Don’t quote me on that though. It may also have to do with the thickness of them and the quality of your oven. My oven tends to need the maximum time in most any recipe I try.

cardamom coffee cookies, makes about 27 (2 and 3/4 inch diameter round) cookies

ingredients

• 4 ounces (112 grams) unsalted butter, softened
• 4 ounces (112 grams) lard, softened
• 2 ounces (60 grams) confectioners’ sugar, sifted
• 2 teaspoons vanilla extract
• 1 teaspoon coffee extract
• 11.6 ounces (325 g)(2 and 1/2 cups) all-purpose flour
• 2 teaspoons ground cardamom
• 1 teaspoon espresso powder
• 1/2 teaspoon salt

method

Cream the lard with the butter either using a stand mixer or handheld electric mixer. Add the sugar and extracts until blended thoroughly.

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In a bowl, mix together the flour, cardamom, espresso powder, and salt by stirring with a whisk until thoroughly blended.

Add the flour mixture to the creamed butter mixture and beat or mix on low but stop just when all the flour is mixed in.

Form into a disc and wrap and place in the refrigerator until harder, about an hour.

Heat oven to 350 degrees F.

Roll out dough on a floured work surface to 1/2 inch in thickness and use a cookie cutter to cut out cookies.

Place cut out pieces of dough on a spare baking sheet without the parchment, without spaces between them and refrigerate this baking sheet for about 30 minutes for the cookies to re-firm up.

When re-firm, transfer cookies using an offset spatula to baking sheets lined with parchment paper, spread out evenly about an inch between each cookie. Bake for about 10-12 minutes.

Remove from oven and let cool for a few minutes on baking sheet before removing and cooling completely. Feel free to decorate with icing or glaze.