Grammy Kate's Cookies

Delicious Dessert Recipes

I have fond memories of my grammy's cookies, especially her sugar cookies and meringue kisses. The glass cookie jar, sitting on the kitchen counter, was always filled with sugar cookies when we arrived at her home in Monterey for a visit. The kisses were kept in a tin container in the freezer (we never waited for them to thaw before that first crumbly bite). Tonight, I wanted to share Grammy Kate's cookies, a crisp, light cookie inspired by her Danish heritage. A teaspoon of cardamom and a crusty top created by brushing the cookies with light cream and a sprinkling of sugar give them their distinctive character. I hope you enjoy them. Ann Cinderey.

GRAMMY KATE'S COOKIES

4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon ground cardamom
1 cup butter
2 eggs
1 cup granulated sugar
1/3 cup buttermilk
1 teaspoon vanilla extract
additional granulated sugar
sliced almonds
half and half (light cream)

In a large bowl, stir together the flour, baking soda, salt and cardamom. With a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal.

In a separate bowl, lightly beat eggs. Add the 1 cup sugar, buttermilk and vanilla. Using a fork, stir egg mixture into flour mixture until blended.

Shape dough into walnut-sized balls. Flatten each ball with the bottom of a glass, dipping the glass into granulated sugar before flattening each cookie. Arrange four almond slices on each cookie to create a "star." Brush each cookie with half-and-half and sprinkle with additional sugar.

Place the cookies about one inch apart on ungreased cookie sheets. Bake in a 350 degree oven for 12 to 14 minutes, or until light brown. Remove cookies to racks to cool.

Makes 4 dozen cookies.

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