Reviewed: Nov. 8, 2009

I made these cookies for Christmas last year...they are SO good!! The cardamom gives a unique & exotic taste. Making them again this year :)

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countrymyst

Cooking Level: Intermediate

Living In: Sheridan, Oregon, USA

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Reviewed: Sep. 4, 2009

For me, these cookies had the consistency of shortbread. They were very crumbly and very rich. I could not taste the cardamom at all. I did not drizzle the icing on the cookies to try and cut down on the calories and, instead lightly sprinkled decorative sugar on top to give the cookies a little color. Pretty good for a shortbread cookie.

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skymaidn

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Reviewed: Jul. 28, 2009

Everyone who tries these LOVES them. They always try and identify the unique spice. I did change the icing by just mixing powdered sugar with orange juice and zest of 1 orange drizzled over while still warm. Thanks for the recipe.

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Diva

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Reviewed: Feb. 4, 2009

These are very good. I will skip the glaze next time I make them. I don't think it helped the final product. In fact it was a little too sweet for my taste.

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TOELESSINCA

Cooking Level: Intermediate

Home Town: English, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Jan. 28, 2009

These were excellent and easy! I love baking with cardamom and am glad to have another great recipe. The bars have a nice shortbread texture without being dry.

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Emily

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Reviewed: Jan. 24, 2009

Excellent cookies. Used cardamom seed because I didn't have a way to grind them, and substituted 1/4 cup Splenda brown sugar and 1/2 cup Splenda white sugar for regular sugar.

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ahs

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Reviewed: Jan. 17, 2009

These were really good, if you like the flavor of cardamom. I also used more pecans (3/4 cup). My only problem was spreading the dough. I finally covered it with plastic wrap and pressed until it covered the pan then removed the plastic. Really good.

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tweety

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Reviewed: Dec. 21, 2008

Will not make these again because I couldn't taste the cardamom; cutting them into bars was next to impossible, they break and crumble; pecans should be mixed in, a lot were wasted by placing them on top and then they fall off during cutting. I could deal with the lost pecans and the crumbly-ness, but these just don't taste like much of anything.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Dec. 5, 2008

I was called to bake for Church Bake Sale so I decided to try this recipe. If I didn't like it I could bake something else. I don't want to give these to the bake sale! I did wet my palms with cold water when patting the dough into the pan and used a generous cup of pecans. GREAT aroma when baking!

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SUMWUNN

Cooking Level: Expert

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Reviewed: Dec. 3, 2008

Not bad but very very crumbly. I wasn't overly keen on the frosting stuff either. I love cardamom, but it was a wee bit strong (could have been that the stuff I used was very fresh, and, therefore, potent). I probably won't make this again. Thanks though!

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Caroline C

Cooking Level: Expert

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Reviewed: 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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JessicaL

Cooking Level: Intermediate

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Reviewed: Jun. 10, 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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ODETTA

Cooking Level: Expert

Home Town: Oakville, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: 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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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: 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 shortbread 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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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Feb. 17, 2007

Nothing special. Will not be making these again.

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Lynnje

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Reviewed: 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. Even with all the mishaps I do feel it is a good recipe. I think I will make it again in the right size pan but with a little less cardamom.

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AJORJORIAN

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Oct. 7, 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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Elizabeth Hansson

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 26, 2006

These were easy to make, tasted wonderful, and made lots of cookies. Everyone loved them!

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Catherine S

Cooking Level: Intermediate

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Reviewed: 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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Kerry M R

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Reviewed: 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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LIZERDBITS

Cooking Level: Intermediate

Home Town: Hamilton, Virginia, USA

Living In: Germantown, Maryland, USA

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Pecan Cardamom Bar Cookies

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