1 cup soft butter or marg
½ cup each granulated and brown sugar, packed
1 egg
2 cups all purpose flour
1 tsp. cardamom
¼ tsp. salt
1/3 cup chopped nuts
Butter Frosting
Ð Combine butter and sugars in mixing bowl. Beat until creamy and fluffy. Add egg yolk, vanilla, flour, cardamom and salt. Mix well to form a soft dough.
Ð Spread mixture in ungreased 10x15” baking pan. Brush with beaten egg white. Sprinkle evenly with nuts.
Ð Bake @ 275° for one (1) hour.
Ð Meanwhile, prepare frosting.
Ð Drizzle frosting on warm cookies. Cut into bars.
Butter Frosting: In skillet melt 1 ½ Tbsp. butter or marg until butter browns lightly. Remove from heat. Beat in 1 cup powdered sugar and ½ tsp. vanilla extract. Add enough milk to bring frosting to drizzling consistency.
Hahahaha… yeah “spread” mixture….. Riiiiight!!!! Push down with a baggie on your hand and then use waxed paper and the Pampered Chef Baker’s Roller and roll the dough out smooth.
11/23/03 ~ Made a triple batch – baked in ½ sheet cake pan (my biggest). Baked while I was baking short bread for Daddy. Good idea (both 275°). Bake same time or longer (too thick to get done).
12/12/08 ~ Made a double batch & baked in ½ sheet cake pan. Absolutely perfect!!
12/8/10 ~ Made a double batch, like above. Tara for the first time, you cut these while they were warm! It was SO much easier! Oh how I LOVE my new Pampered Chef Nylon Knife!! No more cutting up my sheet pan!! This year, Greg asked me if I did something different! He commented that he actually like them this year because they weren’t as “strong” flavored. What I didn’t confess, is that when I was measuring the Cardamom, it came rushing out of the bottle and I KNOW I used more than the 2 tsp. called for above!!
