1 cup butter
3/4 cup Caster Superfine Sugar
1 egg yolk
1 teaspoon Pure Vanilla Extract
1 teaspoon Pure Cardamom Extract
2 cups all-purpose flour
1 cup confectioners' sugar
Melt butter in 2-quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden brown (3 to 5 minutes). (Butter will get foamy and bubble.) Immediately remove from heat. Pour into bowl; refrigerate until cooled (30 minutes).
Heat oven to 350°F. Combine cooled browned butter and Caster Sugar in large bowl; beat at medium speed until well mixed. Add egg yolk, Pure Vanilla and Cardamom Extracst; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour, until mixture is no longer crumbly and forms a dough.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies puff and start to turn light golden brown. (Cookies will have cracks in them.)
Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in confectioners' sugar while warm and again when completely cooled. Store between sheets of waxed paper in loosely covered container.
- If dough is dry, add 1 to 2 tablespoons milk.
- Butter can be browned a day ahead and stored in container with tight-fitting lid in refrigerator.
Photo courtesy of and recipe adapted from www.landolakes.com