Cardamom-Spiced Christmas Tree Cookies

Ingredients

Flour 4 cups

Baking soda 1 tsp

Salt 1 tbsp

Cardamom 1 tbsp

Ground allspice 1 tsp

Ground black pepper 1/4 tsp

Clives 1/4 tsp

Butter 240 g

Brown sugar 1 cup

Corn syrup 1/2 cup

Water 1/4 cup

33% heavy cream 1/4 cup

Egg 1

Vanilla extract 1/2 tbsp

Whisk together the flour, baking soda, salt, cardamom, allspice, freshly ground pepper, and ground cloves in a large bowl. Add the butter to the bowl. Bring the sugar, corn syrup, and water to a boil in a large saucepan, stirring until the sugar dissolves. Pour the hot sugar mixture over the butter, then beat with an electric mixer on low speed.

Whisk the cream, eggs, and vanilla in a bowl, then add to the butter mixture. Beat well on medium speed. Reduce the speed and add the flour mixture. Divide the dough into three portions, wrap each portion in plastic wrap, and refrigerate overnight (or freeze for up to 1 month).

Preheat oven to 350°F (175°C). Roll out 1 disk of dough on a lightly floured surface to a thickness of 3 mm. Using Christmas cookie cutters, cut out various shapes and place them on a baking sheet, spacing them 2.5 cm apart. Refrigerate for 10 minutes. Repeat with the remaining dough.

Bake the cookies until golden brown, 10 to 12 minutes. If you're making small cookies, they can be ready in as little as 8 minutes. Let cool completely. The cookies can be stored in an airtight container with a lid for up to 2 weeks.

Enjoy!