Cardamom Cookies (Indian Tea Biscuits)

Recipe by: Cooks Country Dec12/Jan13, modified by the O’Connor clan

Servings: About 36 cookies

Amount	Ingredient	Prep Notes
2 cups	flour
1 teaspoon	ground cardamom
1/2 teaspoon	baking powder
1/4 teaspoon	salt
16 tablespoons	butter	softened
1 cup	powdered sugar
1.5 tablespoons	plain, whole-milk yogurt
1/4 teaspoon	vanilla

• Beat butter and sugar on medium-high until pale and fluffy.
• Add yogurt and vanilla. Beat.
• Add cardamom, baking powder, and salt. Beat.
• Add flour. Mix until just combined.
• Divide dough in half. Form each into 5-inch disc. Wrap and refrigerate until firm (about 4 hours).
• Preheat oven to 350.
• Line sheets with parchment paper.
• Roll each disc into 1/8-inch thick circle.
• Cut out 2-1/2 inch rounds (or just use a cup).
• Place cookies on sheets 1 inch apart.
• Bake until lightly browned, about 14 minutes.
• Let sit on tray 2-5 minutes and transfer to wire rack to cool.

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• note: Original recipe places a cashew half on top of each cookie.
• note: Tastes good with blackberry jelly.
• note: The 1/8 inch cookie makes a crispier cookie. If the dough is rolled thicker (~1/4 inch), it makes a softer, shortbread-like cookie.

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