Cardamom Butter Cookies

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In saucepan, melt butter over low heat; let cool for 5 minutes. Skim froth from surface. Strain butter through double thickness cheesecloth into bowl; refrigerate until clarified butter is solidified and milky liquid settles to bottom, about 2 hours.

Discard milky liquid. With electric mixer, beat butter until light, creamy and doubled in volume. Beat in icing sugar, one-third at a time, until smooth. Beat in orange blossom water.

In separate bowl, whisk together flour, cardamom and salt ; stir into butter mixture until crumbly. Turn out onto lightly floured surface; knead until smooth and pliable, about 3 minutes. Shape into disc. Wrap and refrigerate until slightly firm, about 30 minutes.

Scoop dough by tablespoonfuls (15 mL) and roll on lightly floured surface into 3-1/2-inch (9 cm) long logs; press ends together to form ring, overlapping slightly. Press whole almond onto joint. Place, 2 inches (5 cm) apart, on prepared pans.

Bake in top and bottom thirds of 300°F (150°C) oven, switching and rotating pans halfway through, until tops are pale golden and bottoms are golden, about 15 minutes. Let cool on racks for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.) Dust with 2 tbsp (25 mL) more icing sugar.

Source : Canadian Living Magazine: December 2003