Ingredients:
1 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2 teaspoons ground cardamom, divided
1/4 teaspoon salt
Directions:
1. Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, 1/2 teaspoon cardamom and salt; gradually beat into creamed mixture.
2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Mix remaining sugar and remaining cardamom; sprinkle over cookies. Bake until set, 8-10 minutes (do not brown). Remove from pans to wire racks to cool.
1 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
2-1/2 cups all-purpose flour
2 teaspoons ground cardamom, divided
1/4 teaspoon salt
Directions:
1. Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, 1/2 teaspoon cardamom and salt; gradually beat into creamed mixture.
2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Mix remaining sugar and remaining cardamom; sprinkle over cookies. Bake until set, 8-10 minutes (do not brown). Remove from pans to wire racks to cool.
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