Cardamom Pecan Cream Cookies

Cardamom, cinnamon and molasses infuse these hearty cookies with exotic flavor.

Ingredients:

• 3 cups sifted plain flour
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1 1/2 teaspoon soda
• 1 1/2 teaspoon cardamom
• 1/2 unsalted butter
• 1 cup sugar
• 1 egg, unbeaten
• 1/2 cup molasses
• 1 cup buttermilk
• 1/2 teaspoon vanilla
• 1/3 cup finely chopped pecans
• Icing:
• 2 cups sifted confectioner's sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup heavy cream

Directions:

Sift flour, salt, cinnamon, soda and cardamom together in a large bowl and set aside. In a medium bowl cream butter and sugar together until light and fluffy. Add egg and beat well, then add molasses. Add flour alternately with buttermilk, a small amount of each at a time, mixing well after each. Add vanilla and pecans; mix well. Cover and chill for about 2 hours. Drop large teaspoonful of cookie dough on a lightly greased baking sheet, about 2 inches apart. Bake in a preheated 400 degree oven for 12-15 minutes. Cool completely. Spread thinly with icing. Icing: Mix well in a medium bowl. Cover and refrigerate until ready to use.

Number of Servings: 48

Notes from the Cook: This cookie is also great with mini semisweet chocolate chips added or just a few sprinkled on top prior to baking.