MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cardamom And Lemon Stamped Cookies
Categories: Cookies
Yield: 24 Cookies

8 oz Butter (225 g); softened
5 oz Caster sugar (150 g)
1 Lemon; zest only
9 oz Plain flour (250 g)
3 oz Ground almonds (100 g)
3 ts Ground cardamom -OR-
1 ts Cardamom seeds; heaping,
-ground in a pestle and
-mortar

Preheat the oven to 190°C/375°F/Gas 5. Line 2 large baking trays
with baking parchment.

Using an electric hand-whisk, beat the butter, sugar, and lemon zest
together in a large bowl until pale and fluffy.

Beat in the flour, almonds and cardamom until the mixture is well
combined and comes together to form a stiff dough.

Roll the dough into 24 balls and place 12 on each baking tray make
sure you leave space between each one.

Press each cookie with a cookie stamp or the bottom of a glass to
flatten and leave decorative indentations in the dough.

Bake a tray at a time for 12 to 14 minutes until the cookies are pale
golden brown.

Leave them to cool on the tray for a few minutes, then transfer to a
wire rack. They will crisp up as they cool. Store the cookies in an
airtight tin and eat within 7 days.

Recipe FROM: <gemini://gmi.noulin.net/cooking/90.gmi>

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