Cardamom-Pecan Cookies

Yield: about 3 dozen

Ingredients:
1 cup (2 sticks) butter, softened
1 1/4 cups powdered sugar, divided
¾ teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon freshly ground cardamom seeds*
Dash salt
1/2 cup finely chopped pecans (walnuts can be substituted)

Directions:
1. In a large bowl, cream together the butter and half of the powdered sugar until smooth.
Beat in the vanilla.
2. In a separate bowl, combine the flour, cardamom and salt; gradually add to the creamed
mixture. Gently stir in the pecans.
3. Roll into 1-in. balls. Place about 2 inches apart on ungreased baking sheets.
4. Bake in a preheated 350° for 15-17 minutes or until edges turn a light brown.
5. Roll warm cookies in remaining powdered sugar. Cool on wire racks.

*Note: If you can't find cardamom seeds to grind, you can use pre-ground cardamom,
however, it might not offer the same flavor-punch as freshly ground seeds.
To store: Place cookies in an container with a tight-fitting lid. If you need to stack the
cookies, be sure to place a piece of parchment or waxed paper in between each layer.