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Ingredients

1 cup butter ¾ cup white sugar 1 teaspoon baking powder 2 teaspoons vanilla extract ½ teaspoon ground cardamom 2 cups all-purpose flour 50 blanched whole almonds, toasted

Nutrition Info

139.9 calories carbohydrate: 14.2 g cholesterol: 19.5 mg fat: 8.7 g fiber: 0.5 g protein: 1.6 g saturatedFat: 4.8 g servingSize: - sodium: 72.7 mg sugar: 6.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (180 degrees C).
Place butter in a large heavy skillet and cook over medium-low heat without stirring for about 15 minutes, or until butter is a light tan color. Pour into mixing bowl. Place over a bowl of cold water and chill until firm.
Add sugar, baking powder, vanilla and cardamom, beat until combined. Stir in flour.
Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Top each with an almond, press almond slightly into dough.
Bake until golden brown, 12 to 15 minutes. Remove to wire rack and cool.

50 cookies

From my Christmas collection...