I tried it initially exactly as written. The dough was sticky, so I chilled it for several hours before rolling it into 'fingers' as directed. I did not add more flour, though it was sticky to work, it was not unmanagable. I did most of the rolling by wrapping the segments of dough in the lg ZipLoc bag i'd chilled the dough inside. I will add a bit more flour next time (perhaps a half cup) My cookies, though I cut them as directed, did 'soften' when baked into small 'coin' shapes. Making them as directed is (IMO) faster than trying to drop them onto sheet. Cookie has a crisp bottom and a softer top (but not at all 'chewey' when sized and baked as directed) Flavor is mild, but nice. The Cardamom tastes ginger=like to me. I will have NO trouble using this spice in other recipes. I will make this cookie again with additional flour, a bit (1/4-1/2 t) more of the spices, and bake them a bit longer (1-2 min) for more 'crisp'. This will be a nice 'light' summer cookie, perhaps with fruit, or crushed as topping or crust.
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I tried it initially exactly as written. The dough was sticky, so I chilled it for several...