Crispy Spiced Nut Cookies
- 220 g butter (softened)
- 200 g sugar
- 300 g flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp cardamom
- ½ cup (about 60 g) finely chopped walnuts
- ½ cup (about 60 g) finely chopped almonds
- 2–3 tbsp buttermilk (just enough to bring the dough together, not a whole cup!)
- Optional Glaze
- 150 g confectioners’ sugar
- 6 tsp milk (adjust to drizzle consistency)
- ½ tsp cinnamon
- ¼ tsp cloves
Method
1. Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
2. Cream butter and sugar together until pale and fluffy.
3. Add 2 tbsp buttermilk and mix just until combined.
4. In another bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cardamom.
5. Stir the dry mixture into the butter mixture until you get a soft but not sticky dough. Add a touch more buttermilk only if needed to hold it together.
6. Fold in the chopped nuts.
7. Roll small balls (about 2–3 cm), place on baking sheet, and flatten slightly with a fork or your palm.
8. Bake 10–12 minutes until the edges are golden and centers are set.
9. Cool completely on a rack — they’ll crisp up as they cool.
10. Add optional glaze. Drizzle over cooled cookies for the full flavor experience.
