Cardamom Honey Cutout Cookies

These cookies have been on my "to bake" list for quite some time, since I found the recipe at Finecooking.  So, with Coriaunty in close baking proximity for a couple of weeks and her new interest in cardamom, the two of us got together and made these.  The dough is easy to work with, and the cardamom gives these cookies a distinct flavor with a touch of warmth from the honey.

Cardamom Honey Cutout Cookies

3 cups (13 1/2 ounces) all purpose flour

1 teaspoon ground cardamom

1/2 teaspoon table salt

1/4 teaspoon baking soda

1 cup (8 ounces)  unsalted butter, room temperature

3/4 cup granulated sugar

1/4 cup honey

1 large egg

1 teaspoon vanilla extract

Preheat oven to 350F, and line two baking sheets with parchment paper.  In a medium mixing bowl, combine the flour, cardamom, salt, and baking soda, and whisk until blended.

In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium speed until well blended and fluffy, about 3 minutes.  Scrape down the bowl and add the honey, egg, and vanilla.  Continue mixing on medium speed until well blended.  Add the flour mixture and beat on low speed until no streaks of flour remain, and dough comes together in moist clumps.  Divide the dough in half, form into disc shapes, and wrap in plastic wrap.  Refrigerate for 1 to 2 hours until chilled and firm.

Working with one disc of dough at a time, roll the dough on a floured surface to about 3/16 inch thick (a little more than 1/8, but less than 1/4).  Cut dough with a 2 1/2 inch cookie cutter, and arrange the cookies about 1 inch apart on prepared baking sheets.  Gently press the scraps together, re-roll and cut.  Repeat with remaining disc of dough.

Bake one sheet at a time for 11 minutes or until the edge of the cookies have a 1/4 inch wide light brown rim.  Let the cookies cool on the baking sheets for a couple of minutes, then transfer to a wire cooling rack to cool completely.  Decorate with frosting or royal icing.  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.  Makes about 2 dozen cookies.

Enjoy and Mahlzeit!  -Cardamommy and Coriaunty