Honey & Cardamom Cut-Out Cookies

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You haven’t made your Christmas cookies yet, have you?

No?

Perfect, because you definitely should try this recipe this year in place of your old boring sugar cookie recipe.

These cookies are easy to make. Easy to roll. Easy to manipulate. And the flavor couldn’t be any more interesting, addictive, sweet – but not too sweet, subtle yet memorable. Seriously, they’re good.

This is my third year using this recipe and I shall never make any other cut-out cookies as long as I live!

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I iced my cookies using royal icing. If you’d like to do the same but aren’t quite sure how to do that, I recommend you visit Annie’s blog and follow her tutorial and recipe. Don’t compare my cookies to hers. Hers are stunning and mine are boring and far from perfect, but meet my typical standard of “good enough”. Anyway, I don’t want you to look at them, I want you EAT them. Num num…

Merry Christmas! Happy Holidays!

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Honey & Cardamom Cut-Out Cookies

Adapted from Fine Cooking Magazine

13-1/2 oz. (3 cups) unbleached all-purpose flour; more for rolling
1 tsp. ground cardamom
1/2 tsp. table salt
1/4 tsp. baking soda
8 oz. (1 cup) unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup honey
1 large egg
1 tsp. pure vanilla extract

1. In a medium mixing bowl, combine the flour, cardamom, salt, and baking soda. Whisk until well blended.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter and sugar on medium speed until well blended and slightly fluffy, about 3 minutes.
3. Scrape down the bowl and the beater. Add the honey, egg, and vanilla. Continue mixing on medium speed until well blended, about 1 minute.
4. Add the flour mixture and mix on low speed until the dough is well blended and comes together in moist clumps, 30 to 60 seconds.
5. Divide the dough roughly in half. On a piece of plastic wrap, shape each dough half into a smooth 5-inch disk. Wrap well in the plastic. Refrigerate until chilled and firm enough to roll out, 1 to 1-1/2 hours.
6. Position a rack in the center of the oven and heat the oven to 350ºF. Line two or more cookie sheets with parchment or nonstick baking liners.
7. Working with one disk at a time, roll the dough on a floured work surface to about 3/16 inch thick. Dust with additional flour as needed. Choose one or more cookie cutters of any shape that are about 2-1/2 inches wide and cut out shapes.
8. Arrange the cookies about 1 inch apart on the lined cookie sheets. Gather the scraps and gently press together. Re-roll and cut. Repeat with the remaining dough.
9. Bake one sheet at a time until the cookies’ edges develop a 1/4-inchwide light-brown rim, 11 to 13 minutes (rotate the sheet halfway through baking for even browning). I have a hot oven and only needed 10 minutes for perfectly baked cookies.
10. Let the cookies cool on the sheet for about 10 minutes and then transfer them to a rack to cool completely.

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