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Makes: 4 1/2 dozen cookies. Prep: 15 minutes. Refrigerate: 2 hours. Bake: at 350 degrees for 12 to 14 minutes.




  • In a large bowl, whisk flour, baking powder, cardamom and salt. Set aside.

  • In another large bowl, beat butter for 1 minute. Add sugar and beat until smooth, about 2 minutes. Beat in the eggs, one at a time. beat in vanilla. Melt chocolate in microwave-safe bowl on high for 1 minute. Stir until smooth. Cool, then beat into mixture.

  • Beat in flour mixture on low speed until just combined. Fold in chopped nuts. Cover dough; refrigerate for 2 hours.

  • Heat oven to 350°F. Drop dough in heaping tablespoons onto 2 ungreased baking sheets, about 12 to a sheet. Bake at 350°F for 15 minutes or until set and lightly golden around edges. Cool a few minutes on the baking sheets on wire rack. Remove to wire rack to cool completely. Repeat with remaining dough.

  • Mix confectioners sugar and milk until smooth and consistency of honey. Drizzle over cookies when cool.


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