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COOK THIS NOW

Diamond Cardamom Sparkle Cookies

By Judy Kim

Photo of diamond shaped gingerbread cookies with blue lemon icing.

Freshly ground cardamom seeds and black peppercorns are speckled throughout the dough, adding a punch of flavor to these holiday cookies from Epi contributor Judy Kim. Dress them up with a tinted lemony glaze, sparkly sugar, and gold-painted almonds.

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INGREDIENTS

Dough:
• 1½ cups granulated sugar
• 1 cup (2 sticks) unsalted butter
• 1 large egg, room temperature
• Zest of 1 lemon
• 2¼ cups all-purpose flour
• ½ tsp. ground cinnamon
• ¼ tsp. freshly grated nutmeg
• 2 tsp. green cardamom seeds
• 1 tsp. black peppercorns
• ½ tsp. kosher salt

Glaze and assembly:
• 1 lb. powdered sugar
• 3 Tbsp. light corn syrup
• 5 Tbsp. fresh lemon juice
• Teal gel food coloring
• ¼ cup salted roasted almonds
• Edible gold metallic paint (optional)
• Teal chunky sugar
• Light blue chunky sugar

Special equipment:
• A 3½" diamond cookie cutter (optional)

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