I love unique flavors popping up in ordinary recipes. Cardamom in a cookie for the ordinary American is pretty unique. These cookies were created by Mary S. Gutshall of Marysville Ohio. She won the cookie contest in 2007 and her Julie Child-like, all-American photo of her holding her winning cookies was posted in our Sunday Patriot News. Her secret to good cookies ” Butter, it’s God’s gift to us.” I liked her instantly. Below is Mary’s delicious, buttery goodness filled, award winning, Cardamom-Lemon Refrigerator Cookie.
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cardamom or more to taste**
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 teaspoon finely shredded lemon peel
1/2 cup finely chopped walnuts (or any nut)
**I prefer to buy the cardamom seeds from an international grocery store and grind them myself. You will get a much more potent flavor.
Stir together flour baking powder and cardamom; set aside. In large mixer bowl, beat butter and shortening on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg and lemon peel; beat well. Add flour mixture; beat until combined. Stir in nuts. Cover and chill about 45 minutes or until easy to handle. On waxed paper or clear plastic wrap, shape dough into two 7 inch rolls. Wrap and chill for several hours or overnight.
Optional: Prior to slicing and baking, roll dough rolls in colored sugars, coating the outside.
Remove dough from refrigerator and cut in 1/4 inch slices. Place one-inch apart on ungreased cookie sheet, or cover your sheet in parchment paper for easy cleaning. Bake in 375 degree oven for 8-10 minutes or until lightly browned.
Remove and cool completely on wire racks. Repeat with remaining dough.