Recipe Station

We simply can't get enough of these delicate cookies made with ginger cinnamon and cardamom, and we love this recipe! This recipe makes about 24 cookies, which should be plenty for your next holiday shin dig.

Things You Will Need:

• 1/2 cup sugar
• 8 Tablespoons unsalted butter
• 1/4 cup Lyle’s Golden Syrup
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon sea salt
• 1/2 cup all-purpose flour
• 1/4 cup toasted pecans, finely chopped
• 2 tablespoons brandy

How To Prepare:

1. Preheat the oven to 350°F.

2. Combine the sugar, butter, syrup, spices and salt in a small pot and bring to a boil over medium-high heat, then immediately remove from the heat. Whisk in the flour and pecans. Stir in the brandy. Let it cool a bit, till barely warm.

3. Line a baking sheet with a piece of parchment. You’ll need to bake the cookies in several batches. Do not bake more than one sheet at a time if you plan on forming them into cylinders, as it will be difficult to shape them quickly enough.

4. Spoon on 1/2 tablespoon of the batter for each cookie, leaving a few inches between them— the batter will spread a lot.

5. You should get 6 cookies per sheet. Bake until the cookies are golden brown, about 11 minutes. Allow them cool for a minute or two. Use a small off-set spatula to gently lift the edges of the cookie and loosen them from the pan.

6. If you want to form cylinders, quickly wrap the still warm and pliable cookie around the handle of a wooden spoon and let set. If the cookies start to harden before you have shaped them all, return the pan to the hot oven for 30 seconds to soften.

Note: Make your treats extra special by dipping the ends in melted milk chocolate and then coat them in crushed pistachios!

Article & Photo Source: Happily Edible After