This isn't a recipe that will appeal to all taste buds because the cookies are more flavored than sweet, but we sure like them. As the other reviewers have mentioned, I do think the cookies benefit from a little vanilla extract, brown sugar and salt, but the cardamom is key. If you're using the packaged variety, you'll probably want to triple the amount, but using the actual cardamom pods makes a huge difference and really gives these cookies their flavor. I'm the first to admit you can't buy the pods everywhere (and if you do, they are on the pricey side), but if you have them, use them! (To extract cardamom: lightly brown pods in a pan over high heat - but don't overdo them! - remove cardamom seed from shells and crush using a mortar and pestle. For the leftover pods, I occasionally add them to my tea like the Lebanese do.) Also, this is one of few cookie recipes that turns out better using the old fashioned bowl & spatula method rather than the mixer. Finally, make sure your butter is softened (place in microwave for 25 seconds) to ensure a good dough.
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