Ingredients:
- 1 1/3 cup sugar
- 1 cup unsalted butter
- 1 egg
- 2 tbsp molasses
- 1 tbsp water
- 1 tsp vanilla
- 3 cups all-purpose flour
- 1.5 tsp baking soda
- 2 tsp ground cardamom
- 1/2 ground cinnamon
- Sliced almonds
Directions:
- Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, molasses, water and vanilla, beat until well mixed. Reduce speed to low; add all remaining ingredients except almonds.
- Divide dough into thirds. Shape each third into a 1/2-inch thick square. Wrap each square in plastic wrap. Refirgerate until firm (1-2 hours).
- Heat oven to 375 degrees. Roll out dough, 1/3 at a time, on a lightly floured surface to a 12×10 inch rectangle. Cut into 2-inch squares using a pastry knife or pizza cutter; cut squares diagonally in half to form triangles. Place 1-inch apart on baking sheets. Lightly press almond slices into center of each cookie. Bake for 7 to 9 minutes or until edges are lightly browned and cookies are set.