This wonderful and delicious recipe was sent to me by BJGourmet... Here is what BJ says about it...
"The house is filled with the wonderful aroma of cardamom!
If you decide to double the recipe, I'd recommend making 2 separate batches instead of just doubling the ingredients, because it takes several minutes using your fingers (dipped into flour) to spread the dough evenly in the pan."
Cardamom Crisps Cookies
1-3/4 cups all-purpose flour
1/2 cups sugar
1-1/2 tsp ground cardamom
1/4 tsp salt
7 tbsp butter or margarine, softened
1 large egg
1 tsp vanilla
1 egg white, beaten
1-1/2 cups sifted confectioner's sugar
1 tsp vanilla
2 tbsp milk
1 small drop of red food coloring
Preheat oven to 350º.
Combine flour, sugar, cardamom and salt in medium sized bowl; cut in butter/margarine with pastry blender or pulse it in your food processor.
Stir the vanilla into the beaten whole egg; add to dry ingredients, stirring just enough to form a soft, crumbly dough.
Place dough in bottom of greased jelly roll pan, 15" x 10". Pat and spread dough, using fingers repeatedly dipped into flour, until bottom of pan is evenly covered.
Pour the beaten egg white onto the dough and spread evenly using a pastry brush. Bake until edges are lightly browned, 25 minutes.
Cool in pan on wire rack for 3 minutes.
Pour all the Vanilla Glaze onto the pan and using a clean, dry pastry brush, spread the glaze evenly. Then immediately use a pizza-cutter to cut the cookies into 12 rectangles.
NOTE: If you wait any longer to cut the cookies, you won't get clean straight cuts.