from the kitchen of: Scandinavian Kitchen
Cardamom Almond Stamped Cookies
1 cup (2 sticks, 1/2 lb.) unsalted butter, room temperature
1/2 cup sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
1/2 tsp ground cardamom seed
2 cups all purpose flour
Cream the butter for 2 minutes, then add sugar and continue beating for another 2 minutes. Stir in the flavorings and salt. Add the flour and blend well.
Refrigerate the dough for 30-90 minutes in a covered container. For by hand into 1″ balls, place on lightly greased cookie sheets about 2″ apart.
Oil and lightly flour a cookie stamp, press lightly into the dough to make the design. (You’ll need to re-flour after every 1-2 cookies and re-oil after every 4-5.)
Bake cookies at 325°F for 9-12 minutes. They should be firm but not browned. Cool on cookie sheet for 2-3 minutes then transfer them to wire cooling racks.