Recipe: Cardamom Criss-Cross Cookies (1960's)

CARDAMOM CRISS-CROSS COOKIES

1 cup butter, softened
2 teaspoons baking soda
1 teaspoon freshly ground cardamom
1/2 teaspoon salt
2 cups light brown sugar
2 large eggs
4 1/2 cups unbleached flour
2 teaspoons cream of tartar

Combine butter, baking soda, cardamom and salt. Gradually beat in the brown sugar, then the eggs; set aside.

Sift the flour and cream of tartar together and stir into the butter mixture. Chill the dough 3-4 hours, until stiff enough to handle.

WHEN READY TO BAKE:
Shape into 1/2-inch balls, place on ungreased cookie sheets, and dip a fork in flour and press each cookie in a criss-cross style.

Bake in a preheated 350 degree F oven for about 10 minutes.

Source: The Spice Cookbook by Avanelle Day and Lillie Stuckey, 1960's