Yield: Yields 6 dozen 2-1/2-inch round
These cookies are more than a mere canvas for decorating, with the honey’s haunting sweetness and a subtle spiciness from the cardamom.
Watch our Virtual Cookie Exchange to see how food stylist and associate food editor, Samantha Seneviratne, uses a flooding technique to decorate these cut-outs.
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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). Let the cookies cool on the sheet for about 10 minutes and then transfer them to a rack to cool completely.
Make Ahead Tips
The plastic-wrapped dough may be refrigerated for up to 3 days or frozen for 1 month. Thaw overnight in the refrigerator before proceeding with the recipe.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.If you cut the cookies into larger or smaller shapes, you’ll need to adjust the baking time. Just be sure to bake until the edges turn light brown.
This dough is great to work with. I have to admit I didn't have any cardamom but the cookies taste great anyway and keep well.
This recipe has become my go to, cut out decorating cookie, for all the Holidays. At Christmas I donate over 400 cookies for a charity cookie decoratint event. Easter explodes with bunnies and eggs for childrens baskets. Make ahead dough, bake out as needed. To top it off, its delicious!!
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