Spicy Cardamom Crisps

1. 1

   Combine sugar and butter in large bowl.

2. 2

   Beat at medium speed, scraping bowl often, until creamy.

3. 3

   Add egg, corn syrup, water and vanilla; beat until well mixed.

4. 4

   Reduce speed to low; add all remaining ingredients except almonds.

5. 5

   Beat until well mixed.

6. 6

   Divide dough into thirds.

7. 7

   Shape each third into 1/2-inch thick squares.

8. 8

   Wrap each square in plastic food wrap.

9. 9

   Refrigerate until firm (1 to 2 hours).

10. 10

    Heat oven to 375F

11. 11

    Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 12x10-inch rectangle.

12. 12

    Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles.

13. 13

    Place 1 inch apart onto ungreased cookie sheets.

14. 14

    Lightly press almonds into center of each cookie.

15. 15

    Bake for 7 to 9 minutes or until edges are very lightly browned and cookies are set.

* Per serving · 4 servings · Values may vary.

No additional tips available.