Ingredientes para Cardamom Snaps
- 1/2 cup (113g) shortening
- 1 cup (200g) packed brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cardamom (reserve 1/2 teaspoon)
- 1 teaspoon ground cinnamon
- 1/4 cup (60ml) molasses
- 1 large egg
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
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Cómo preparar Cardamom Snaps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) shortening and 1 cup (200g) packed brown sugar using a mixer on medium speed for 30 seconds until light and fluffy.
- Add 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1 1/2 teaspoons ground cardamom. Reserve 1/2 teaspoon of cardamom for later. Beat until well combined.
- Beat in 1/4 cup (60ml) molasses and 1 large egg until thoroughly incorporated.
- Gradually add 2 cups (250g) all-purpose flour, mixing until just combined. Be careful not to overmix.
- Roll dough into 1-inch balls.
- In a small bowl, combine 1/4 cup (50g) granulated sugar with the reserved 1/2 teaspoon cardamom.
- Roll each dough ball in the sugar-cardamom mixture to coat evenly.
- Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
30g
Fat
5g
Carbs
4g
