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Ingredients
- 1 (9-in.) pie-crust pastry, store-bought or homemade, rolled out to about 1/8 in. thick
- 1 large egg
- 1 tablespoon cardamom
- 1/4 cup sugar
Method
- Preheat oven to 350°. With 3-in. leaf-shaped cookie -cutters, cut out as many cookies as you can (reroll scraps to make more cookies), setting them on a -parchment-lined baking sheet as you go. Prick cookies all over with a fork (this will keep them from puffing up as they bake).
- With fork, mix egg with 1 tbsp. water to make an egg wash. Brush cookies with egg wash, then stir cardamom and sugar together and sprinkle it onto cookies.
- Bake cookies, rotating pan position halfway through, until golden brown, 10 to 12 minutes. Sprinkle warm cookies with more cardamom sugar and let cool completely on baking sheets.
- Make ahead: Up to 1 week, airtight at room temperature.
