My favorite cookie with the following changes... 2 t cardamom, 2 t cinnamon, 1/2 t mace and 1/4 t white pepper.

I doubled the spices as a few other reviewers mentioned (2 teaspoons each cardamom and cinnamon) and dipped them in a mixture of cinnamon and sugar (four parts granulated sugar to one part cinnamon) to make them a little sweeter. They still are not as sweet as normal American cookies, but I like them. The first time I tried making them, I found them to be too gloopy to roll into ropes and made them as drop cookies. The second time, I got the bright idea to wrap the dough in plastic wrap and place it in the fridge for a few hours. It firms up nicely and then you can roll into ropes and cut it as the instructions state. I like the appearance of the cookies when made this way--like little pillows. :) I forgot to count them before eating a bunch (LOL) but I think it made about 90. I baked for 4 minutes, rotated the pan, and then for another 4. Perfect.

Since my Paternal Grandmother was half Norwegian and half Danish I had to make these. I doubled the Cardamon and added 1/2 tsp white pepper and 1/4 tsp ground ginger as other reviewers suggested to make them more authentic. Very good, you don't really taste the pepper until after you've eaten your last bite of cookie so it's not an overpowering peppery taste. Good to know if you are not a pepper fanatic like my son is!

Fantastic! Misplaced the Cardamom, so substituted with Ginger. Just as nice!

These are delicious and simple. I had a1 time getting mine to raise like the picture showed so they looked very square. However, this could have been because I had to use an egg substitute for allergies in our family so I could not downgrade for that. I loved how small they were and very addicting.

I think the recipe is great. That said, I did make a few changes that other reviewers suggested... such as additional spice. I added 1/4 t white pepper, some allspice, ginger and cloves and upped the cardamom to 1 1/2 t. They were 'too' spicy for my 6 year old... so maybe next time I'll tone that back a bit. Normally he loves cinnamon and other Christmas spices, but it was a bit much. (not for me, just for him) I think a tab more flour is needed as my cookies flattened out very quickly and got crusty edges on some. I did roll some of them in sugar, just to see the results and did like the little outer crunch it gave as well as making them look pretty. So, when I do these for Christmas, I think I'll do them with the sugar. I imagine some colored sugar on there would work well too and be very pretty.

Delicious & addictive little spiced shortbread cookies! I followed other's advice & doubled the cardamom & cinnamon. I also added about 1/2 tsp vanilla, & 1/4 tsp each of ginger, nutmeg, ground cloves & white pepper (I've made them w/o the white pepper & I enjoy them both ways). It may sound strange, but the flavor reminded me of pumpkin pie. After the dough is made, just grab a small handful of it, roll it out on a floured surface then use a pizza cutter to cut into the size you like. Just know that depending on the thickness & size, they'll cook differently (bigger the size = longer the baking time). My husband loves these w/ his coffee so it's nice making them a little longer, like biscotti, for dunking. Rings would work well too, or even a figure '8' shape, like Kringla. The cookies are done when the very bottom edge of the cookie starts to turn a light brown.**A few notes about the cardamom: One way to tell if you'll enjoy it's flavor is if you enjoy Chai tea. Chai spice almost always has cardamom seeds in it (along with cinnamon, ginger, cloves, pepper & nutmeg). I usually had trouble finding ground cardamom in stores where I lived in the US. But we live in India now & cardamom is used in many local dishes, so if you have trouble finding ground cardamom, try your local Indian grocer & look for "Elaichi Powder".** Lastly, make sure to double the recipe if you've got a full house - these cookies won't last a full 24 hours once people get their hands on them.

These were delicious with their unique flavor, perfect for filling in the little spaces on the cookie platter.

I love these cookies! My husband was talking fondly of this cardamom bread his uncle makes, so when I saw this recipe, I thought it was worth a try. I had never had cardamom before, and thought it smelled really strong out of the bottle, but these cookies are so delicious. I like making them small like the recipe says and popping them in my mouth one after another. These will definitely stay one of my favorite cookies.

they weren't bad, very crispy. ok with a cup of tea or coffee. deffinately wont make them again though.