Cardamom-Spiced Shells Cardamom-Spiced Shells

Author: Canadian Living

You need only a light touch when dipping these buttery and delicate cookies into the chocolate.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2008




In bowl, beat butter with sugar until fluffy; beat in egg yolk. In small bowl, whisk together flour, cardamom and salt ; stir into butter mixture in 2 additions.

Using piping bag fitted with 1/2-inch (1 cm) star tip, pipe dough into 1-1/4-inch (3 cm) shells or rosettes, 1 inch (2.5 cm) apart, onto parchment paper–lined baking sheets.

Bake in 350°F (180°C) oven until golden, 12 to 15 minutes. Let cool on pans on racks for 3 minutes. Transfer to racks; let cool completely.

Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Dip one-third of each cookie into chocolate; refrigerate on waxed paper–lined trays until set, about 30 minutes.

Nutritional facts Per cookie: about

  • Sodium 17 mg
  • Protein 1 g
  • Calories 83.0
  • Total fat 5 g
  • Cholesterol 16 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g


  • Iron 3.0
  • Folate 5.0
  • Vitamin A 4.0
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Cardamom-Spiced Shells