Cardamom Stars

It is so hard to believe today is Christmas Eve.  My son is so excited...I am too!  We have our first of many family celebrations today.  Yay!  I hope you all have a very happy, healthy and blessed holiday season! 

Merry Christmas!

These cookies have been a tradition in our family for as long as I can remember. 

I remember the first time I made them all by myself I felt like I had really accomplished something big.  The way some people feel when the cook a turkey for the first time (which I still have yet to do!)

Cardamom Stars

2+3/4 c. sifted flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cardamom

1/2 c. butter

3/4 c. packed brown sugar

1 egg

1 tsp. vanilla

1/4 c. sour cream

Sift together flour, baking powder, baking soda, salt and cardamom onto waxed paper.  In a large bowl, cream together butter and brown sugar until fluffy.  Stir in flour mixture, a third at a time alternately with sour cream.  Cover and chill several hours or overnight.

Roll out dough on lightly floured surface to 1/8 inch thick. Using cookie cutter, cut into stars.  Place on lightly greased cookie sheets.  Bake at 375 F for 7 minutes or until lightly browned.  Cool completely. 

Cover cookies with pink glaze (see below) and decorate with ornamental frosting (also below)

 Pink Glaze

Mix together 1 lb. powdered sugar and 6 T. water.  Stir until smooth.  Tint with red food coloring to make light pink.  If glaze stiffens add water a little at a time to make smooth again.

Dip the cookies into the glaze and let dry on cooling racks.  You could also use a spoon to glaze the cookies.  If the glaze is as smooth and runny as it should be it will drip from the cookies - you may want line the table or counter with wax paper under the cooling racks.

Can you see the way the drips fall into perfect pink little circles on the wax paper?  Its hard to keep little fingers away from them! 

Ornamental Frosting

Beat one egg white with 1/8 tsp. cream of tartar and 1/8 tsp. vanilla until foamy.  Slowly beat in 1+3/4 c. powdered sugar until frosting stands in firm peaks and is stiff enough to hold a sharp line.