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Pecan Cardamom Bar Cookies
SUBMITTED BY:
Lea M.
"I have been making these delicious cookies for my family for 15 years, they love the pecan and cardamom flavor."
RECIPE RATING:
Read Reviews
(10)
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PREP TIME
20 Min
COOK TIME
1 Hr
READY IN
1 Hr 20 Min
Original recipe yield 3 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 tablespoon cardamom
3/4 teaspoon salt
1/3 cup chopped pecans
1 1/2 tablespoons Butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon milk, or as needed
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DIRECTIONS
Preheat the oven to 275 degrees F (135 degrees C). Grease a 10x15 inch jellyroll pan.
In a large bowl, cream together 1cup of butter, white sugar and brown sugar until light and fluffy. Mix in the egg yolk and 1 tablespoon of vanilla. Combine the flour, cardamom and salt; stir into the batter until it forms a soft dough. Spread evenly in the prepared pan. Brush the top with egg white and sprinkle pecans over the top.
Bake for 1 hour in the preheated oven. Prepare the frosting while the cookies bake.
Melt the remaining butter in a saucepan over low heat until it starts to brown. Remove from the heat and stir in confectioners' sugar until smooth. Stir in enough milk to achieve a drizzling consistency. Drizzle frosting onto the bars when warm. Cool, then cut into bars.
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REVIEWS
Reviewed on Jun. 17, 2006 by Kerry M R
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Kerry M R
Jun. 17, 2006
This is a very pretty and exotic looking and tasting cookie. The jelly roll pan is essentially a baking sheet with sides - and you probably have one. It does need to be the specified size though. I doubled the pecans and this recipes is GREAT. The cookies must still be warm to cut - don't wait until they are cold. The really stiff dough will cover the pan eventually even though at first it looks like it won't. I have made these cookies many times and they never last and I am giving out the recipe every time I take them somewhere. The men seem to particularly love this cookie and my friend said they went great with tea. They have a toffee type flavor and there is something addictive about the flavor. Also, the price of cardamom is around 75% less at an Indian or eastern type grocery store. Don't pay the national chain prices!
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11 users found this review helpful
This is a very pretty and exotic looking and tasting cookie. The jelly roll pan is...
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Reviewed on Oct. 9, 2006 by
Elizabeth Hansson
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Elizabeth Hansson
Oct. 9, 2006
Delicious and unique. Sort of similiar in texture to some North Indian sweets I've had (sweet, smooth and very dense) A note for making the frosting, Do not make the frosting until after the bars come out of the oven and you are almost ready to drizzle it. This frosting stiffens very quickly as it cools and looses the nice flowing consistancy. I recommend making the frosting right before you need it, it only takes 5 minutes to make. I put watm frosting in a baggie and drizzled it over the bars. Additionally, I found I needed about 1/2 cup pecans, not 1/3.
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7 users found this review helpful
Delicious and unique. Sort of similiar in texture to some North Indian sweets I've had (sweet,...
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Reviewed on Feb. 21, 2006 by
LIZERDBITS
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LIZERDBITS
Feb. 21, 2006
I made these for my cardamom loving mom and she loved them. I had a few before giving them to her and I loved them too.
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5 users found this review helpful
I made these for my cardamom loving mom and she loved them. I had a few before giving them to...
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Reviewed on Jul. 26, 2006 by
Catherine S
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Catherine S
Jul. 26, 2006
These were easy to make, tasted wonderful, and made lots of cookies. Everyone loved them!
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2 users found this review helpful
These were easy to make, tasted wonderful, and made lots of cookies. Everyone loved them!
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Reviewed on Jun. 29, 2008 by
JessicaL
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JessicaL
Jun. 29, 2008
These are pretty good, but the cookie portion was not nearly as good as I was expecting based on other reviews, so perhaps I did something wrong. I used over 1 cup of pecans and that was just about right. In the future, I'll add a bit more cardamom (I really like it) and maybe a pinch of cinnamon, and will use orange extract instead of vanilla extract in the icing.
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1 user found this review helpful
These are pretty good, but the cookie portion was not nearly as good as I was expecting based...
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Reviewed on Jun. 15, 2008 by
ODETTA
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ODETTA
Jun. 15, 2008
Really really good. Everyone at work loved them; had 3 requests for the recipe. I used almost 1 1/2 cups pecans and still could have used more :). Definitely cut while warm and do not make the frosting too early. I started mine when the cookie part came out of the oven. Might try in a 9x13 pan next time for chewier bars. If using salted butter cut the amount of salt to 1/4 tsp or they will be too salty (comment from a recipe recipient).
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1 user found this review helpful
Really really good. Everyone at work loved them; had 3 requests for the recipe. I used...
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Reviewed on Aug. 13, 2007 by
KatieMac
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KatieMac
Aug. 13, 2007
I made these for an Indian-themed party--I made them with crisco instead of butter and it was a little too crumbly and the cardamom flavor was really strong. Maybe next time I might 1/2 the cardamom and add some almond extract?
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0 users found this review helpful
I made these for an Indian-themed party--I made them with crisco instead of butter and it was...
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Reviewed on May 6, 2007 by
JJOYB53
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JJOYB53
May 6, 2007
I love the flavor of cardamom, and any cookie that turns out as good as these, even when half the butter has been accidentally left out deserves 5 stars! I had read about how thick and sticky the dough was, and mine was just crumbly (sort of like shortbread cookie dough) - that's when I realized I had left out half the butter. I went ahead and patted it into the pan like you would do with shortbtread and continued per the recipe. I cooked it a few minutes less (just kept checking by patting the dough), and cut them into bars immediately upon taking them out of the oven, then poured the glaze over. They were probably crisper than they would otherwise have been, but extremely tasty. I plan on adding this to my Christmas cookie repertoire. Might even use the full amount of butter - haven't decided yet!
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0 users found this review helpful
I love the flavor of cardamom, and any cookie that turns out as good as these, even when half...
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Reviewed on Feb. 17, 2007 by Lynnje
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Lynnje
Feb. 17, 2007
Nothing special. Will not be making these again.
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0 users found this review helpful
Nothing special. Will not be making these again.
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Reviewed on Feb. 3, 2007 by
AJORJORIAN
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AJORJORIAN
Feb. 3, 2007
I made these on a larger pan than the recipe called for because it was all I had. They ended up spreading all over the place and I getting very crispy on the edges. They came out very thin and my boyfriend said he preferred the crispy ones anyway! The glaze is a nice touch,but please measure the cardamom exactly. I used a heaping tablespoon and I think the cardamom was a bit overwhelming. Use a level tablespoon or even just shy of it.