This recipe is from Whole Foods, and I’ve taken the liberty of doubling it below, as the yield is rather small, despite their optimistic “Makes about 30 cookies”. Ya’ dreamin’! (They would have to be awfully tiny cookies to make 30. Using a single recipe, I made 17 small cookies.)
(Makes about 30 cookies, now!)
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teasopoon ground cloves
1 1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 1/2 cups powdered sugar, sifted
Preheat the oven to 350F. Beat the butter with the granulated sugar and vanilla in a medium bowl until well blended. Stir in the flour, spices, and salt until just combined.
NOTE: You will have a bowlful of crumbliness and will likely return to the recipe to see how many eggs you’ll need to add to make it all come together into a dough. There are no eggs in this recipe. Trust the bowl of crumbliness.
OKAY: If you have a food processor, you could throw it all in there, and it will more readily resemble dough. At least, I think so, based on the fact that you can do this with Earl Gray Tea Cookies.
Roll up your sleeves and get your hands into the bowl of crumbliness to make small teaspoon-sized balls — once you start working with the crumbs, they will come together into little cohesive balls. Set them about an inch apart on a parchment paper-lined baking sheet.
Bake until lightly golden, about 15 – 20 minutes. These will make your house smell amazing. If your windows are open, expect to meet your neighbors.
Cool on the sheet for 5 minutes.
Roll the warm cookies in the powdered sugar and let cool completely on a rack.
Store in an airtight container, if you haven’t eaten them all already.