Sesame Cardamom Chews are a deliciously spiced cookie rolled in toasted nutty sesame seeds with a buttery creamy frosting.
Before I sat down this evening I spent a few hours in the kitchen. I had no plans to cook dinner because I was warming up meatloaf and mashed potatoes leftover from last evening. Since I didn’t have to cook dinner, I decided it was time to try one of my earmarked recipes in one of my holiday magazines.
I wanted something different but good. Something intriguing. I decided to make Sesame Cardamom Chews. The recipe is in the recent Land O’ Lakes Holiday cookies magazine. I definitely made the right choice! Ever since the Daring Baker Challenge where we made the Danish Braid I have looked for things I could use cardamom in. I never realized that was probably the spice that I loved in my Chai Tea until I actually used it to cook with myself!
I first toasted brown sesame seeds for the recipe. Then I mixed the recipe up, rolled the dough in the seeds and baked. I have to admit, that cookie dough was divine and when I “accidently” dropped a piece of dough in the seeds, I had to try it and it was even more divine! I could not wait to try one after they were baked. These would probably be great without the frosting but because the frosting also called for cardamon I had to make it! Be forewarned. They are sweet. You won’t want more than one….unless you don’t frost them! :~)
Sesame Cardamom Chews
Author: Grumpy’s Honeybunch
Sesame Cardamom Chews
Land O’ Lakes Holiday Cookies 2008
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar firmly packed
1/2 teaspoon almond extract
1-1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cardamon
1/4 teaspoon salt
1/2 cup toasted sesame seeds (**see note)
2 cups powdered sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
3-4 Tablespoons half and half
Heat the oven to 350 degrees. Combine butter, sugar and brown sugar in large bowl. Beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; add flour, baking powder, cardamom and salt. Beat until well mixed.
Place sesame seeds in small bowl. Shape dough into 1- inch balls. Roll balls in sesame seed. Place 1″ apart onto parchment lined cookie sheet. Bake 9-12 minutes or until golden brown (mine took 11 minutes to cook). Cool 1 minute. Remove to cooling rack. Cool completely.
To make frosting: combine all frosting ingredients in medium bowl; adding enough half & half (I only needed 3 tablespoons) for desired spreading consistency. Beat until well mixed. Frost cooled cookies, let stand until set.
**to toast sesame seeds place in non-stick frying pan on medium heat. Stir continually until seeds start to turn brown. move to separate bowl to cool.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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