1 cup of butter, softened
1 cup of sugar
2 teaspoons of ground cardamom
2 teaspoons of grated lemon rind
2 eggs
4 cups of sifted flour   

Preheat oven to 375ºF. Cream butter and sugar together in bowl until light and fluffy, add cardamom and lemon rind. Add eggs one at a time to creamed mixture, beat well after each addition. Add flour, blend thoroughly. Roll dough to 1/8 inch thickness on lightly floured board. Cut into desired shapes and place on ungreased cookie sheets. Bake for 10 minutes, or until edges are lightly browned.
Makes 6 dozen

Cardamom Cookies 2

2 1/4 cups of sifted flour
1 1/2 teaspoon of baking powder
1 cup of butter
1 cup of  sugar
2 eggs
1 tablespoon of  ground cardamom

Sift together flour and baking powder; cream together butter and sugar. Add cardamom and eggs, then dry ingredients gradually. Chill at least 4 hours. Roll out very thin on floured board and cut with cookie cutters. Decorate if desired. Bake 6-8 minutes at 400ºF.  This dough is very sticky, so keep in refrigerator when not using. You can color dough with food coloring, if desired.

Finnish Cardamom Cookies 3

6 eggs
1 pound of brown sugar
1/2 pound of  butter
1 pound of almonds, ground
1/2 teaspoon of cloves
1 teaspoon of soda
4 cups of flour
1 teaspoon of ground cardamon seeds

Cream butter and sugar until very fluffy. Add eggs, one at a time, beating well. Sift flour with soda and spices. Add to creamed mixture, a little at a time. Add almonds. Refrigerate overnight. Form 1 inch thick logs. Place on greased cookie sheet and bake at 350ºF. until golden brown (20 minutes). Slice them diagonally into 1/2 inch wide slices while still warm.

Cardamom Christmas Cookies 4

1 cup of  soft butter or margarine
3/4 cup of  lard or Crisco
3 cups of flour (and 1 more to work with)
3 teaspoons of baking ammonia
1 teaspoon of  cardamom

Grind baking ammonia to consistency of baking powder. Cream shortening and sugar, adding sugar gradually to shortening. Add cardamom; sift flour and baking ammonia. Add dry ingredients to first mixture; knead well. Form dough in long roll. Let stand 24 hours in cool place. Pinch off as large as walnuts. Bake 20-25 minutes in 300-325ºF. oven.

Swedish Cardamom Cookies 5

1 cup of butter
1 1/2 cup of sugar
1 egg
2 tablespoons of  dark Karo syrup
3 cups of  flour
2 teaspoons of cinnamon
1/4 teaspoon of salt
2 teaspoons of soda
1/2 teaspoon of ground cloves
12 seeds cardamom, crushed or 1 teaspoon of ground cardamom

Cream together butter, sugar, eggs, and syrup. Mix in remaining ingredients. Mold into rolls approximately 2 inches in diameter. Wrap in waxed paper and chill for at least 1 hour. Slice and bake on greased cookie sheets at 350ºF. for 9 to 12 minutes. 

Swedish Cardamom Cookies 6

1/2 pound of  butter
1 cup of  sugar
1 tablespoon of  light or dark Karo syrup
1 egg yolk
2 teaspoons of cinnamon
1 1/2 teaspoon of  cardamom
2 cups of  flour
1 teaspoon of  baking powder

Cream together butter and sugar. Add Karo syrup and egg yolk, mixing well. Stir in dry ingredients. Roll into 1 inch balls and flatten with a fork or cookie press. Bake in preheated oven, 375ºF. for approximately 10 to 12 minutes. Makes about 4 dozen cookies. Can be somewhat liberal on amount of spices used. Add or subtract to taste.  These cookies freeze very well. They are truly delicious! 

Molasses Cardamom Cookies 7

2 1/4 cup of  all-purpose flour (or part whole wheat flour)
1/2 cup of salad oil
1/4 cup of sugar
1/4 cup of molasses
1/4 cup of maple or maple-flavor syrup
2 teaspoons of baking soda
1/2 teaspoon of ground cardamom
1/2 teaspoon of  ground cinnamon
1/4 teaspoon of  ground ginger
1/4 teaspoon of  salt
1 egg (or 2 egg whites)

Into large bowl measure all ingredients. With mixer at low speed, beat until well-blended, occasionally scraping bowl with rubber spatula. Refrigerate dough for a few hours to make it easier to roll into balls. Preheat oven to 350ºF.  Shape dough by level teaspoonfuls into ball; place balls 2-inches apart on ungreased cookie sheets. Bake 10 minutes. With pancake turner, remove cookies to wire racks to cool. Store in tightly covered container.