These spiced sugar cookies are a breeze to make during the busy holiday season. We've topped them with store-bought chocolate rosettes, but chocolate-covered cashews make a tasty substitution.
- Prep time 45 minutes
- Total time 3 hours & 45 minutes
In large bowl, beat butter with sugar until fluffy; beat in cashew butter and vanilla. In separate bowl, whisk together flour, cardamom and salt; stir into butter mixture in 2 additions. Knead gently just until dough comes together.
Divide dough into thirds. Working with one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log; twist ends of plastic wrap to seal. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks; let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into scant 1/2-inch (1 cm) thick rounds, reshaping as necessary. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven just until tops are no longer shiny, 10 to 12 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 2 weeks or freeze for up to 1 month.)
Drizzle dark chocolate and white chocolate over cookies; top each cookie with 1 chocolate rosette. Refrigerate until set, about 15 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days.)
Tip from The Test Kitchen: Thoroughly stir the nut butter before measuring it out to reincorporate any oil that may settle on top.
Makes 50 cookies.
Nutritional facts per cookie: about
- Sodium 23 mg
- Sugars 7 g
- Protein 1 g
- Calories 104.0
- Total fat 6 g
- Potassium 36 mg
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0