“Can I help, Mommy?” When my youngest saw me with the small cookie scoop and the dough, he pulled up a chair. On his knees, he was just tall enough to reach comfortably and roll some of the dough balls himself. I love it when the kids show an interest in things in the kitchen, and I’ll willingly let them help out. On this particular occasion, I was making cardamom balls.
A week or so ago, I shared a recipe from my childhood, Finnish coffee bread. I’ve always loved the smell and the flavor of cardamom, and I have a treasure trove of recipes like these that really spotlight that flavor. Cardamom balls are a treat my grandmother would put out as finger foods for weekend gatherings, holiday parties and all kinds of other events. Sometimes they’d be dusted with powdered sugar, sometimes dipped in a glaze (like doughnuts), and sometimes they were just left the way that they are. It didn’t really matter what she did to finish them…they were always fantastic. When I started thinking about the recipes I really wanted to share with you this fall, this was one of the first ones I thought of.
One of the best things about this recipe is how easy it is. It’s as easy as making cookies. It starts with creaming together butter and sugar. Then, you add the cardamom, salt and baking powder. Make sure you incorporate the flour by hand, though. You don’t want to over-mix it. Mix just until the flour is worked in, because any more than that could make the balls dry and tough. I use a small cookie scoop – it’s this one:
I’d be lost without it. I have cookie scoops in all kinds of sizes. I love how evenly things bake…and I get the same size every single time. Since we count carbs here (my husband is diabetic), the consistency makes it easier to gauge the carbs in everything.
So, if you’re looking for something different to share with your family and friends at your next gathering or you just want something out of the ordinary for Saturday tea, this recipe is a great choice.
- ½ cup butter, softened
- ½ cup granulated sugar
- 1 egg
- ¼ cup heavy cream or half-and-half
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 teaspoons ground cardamom
- 2 cups flour
- Preheat the oven to 375 degrees.
- Cream together the butter and granulated sugar on medium speed until the mixture is light and fluffy.
- Add the egg and beat until it is thoroughly incorporated.
- Pour in the cream then add the baking powder, salt and cardamom.
- Beat until all of the ingredients are completely incorporated.
- Add the flour and stir it by hand just until it’s completely incorporated.
- Chill the dough for one hour.
- Scoop it by small cookie scoops, rolling each scoop into a ball with your hands.
- Place the balls on a cookie sheet, about an inch apart.
- Bake for 10 to 12 minutes, or until they’re lightly golden brown.