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Prep 2hr10min
Total2hr10min
Servings60
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Ingredients
2
cups Gold Medal™ all-purpose flour
1
teaspoon ground cardamom
1/2
teaspoon baking powder
1/4
teaspoon salt
1/2
cup butter or margarine, softened
1
cup granulated sugar
1
egg
1
egg yolk
1
teaspoon vanilla
Powdered sugar
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Steps
1
In medium bowl, stir together flour, cardamom, baking powder and salt until blended; set aside. In large bowl, beat butter and 1 cup granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Add egg, egg yolk and vanilla; beat on low speed until combined. Add flour mixture; beat until soft dough forms. Cover and refrigerate 5 to 10 minutes or until firm.
2
Heat oven to 350°F. On lightly floured surface, or between 2 sheets of waxed paper or cooking parchment paper, roll half of dough at a time to 1/8-inch thickness. Using 2-inch scalloped cookie cutter, cut out dough, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place about 1 1/2 inches apart.
3
Bake 8 to 10 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with powdered sugar. Cool completely before storing in airtight container.
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To form diamond shapes, use knife instead of cookie cutter. Cut dough into 2-inch strips then cut strips diagonally. To get ruffled edge, use pastry wheel instead of knife.
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