I call them Christmas cookies because once dusted with confectioners’ sugar, they look just like little snow caps, so appropriate for the holiday season. They also travel well, preferable without the sugar dusting.
Preheat oven to 325 degrees Fahrenheit, and line cookies sheets with parchment paper.
Toast walnuts in the preheated oven for 8-10 minutes. Cool and chop into small pieces.
Sift flour, baking powder, salt, and cardamom together. Then set it aside.
Melt white chocolate in a bowl over a saucepan of boiling water. Make sure that bottom of pan does not touch the boiling water. Allow the melted chocolate to cool before using it.
Cream softened butter and granulated sugar until smooth and fluffy. Add eggs, one at time, while continue beating thoroughly. Next comes the vanilla extract.
Add the melted white chocolate, mix well. Then gradually fold in the sifted dry ingredients and chopped walnut pieces. Make sure that all ingredients are thoroughly combined.
Portion dough onto prepared cookie sheets by heaping tablespoons. Bake for about 15 minutes or until cookies are very lightly browned around the edges.
Remove from oven and cool to room temperature on baking sheets. Dust cookies with confectioners’ sugar before serving for a dramatic presentation. This recipe yields between 2-3 dozen Christmas cookies.
