MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cardamom And Lemon Stamped Cookies Categories: Cookies Yield: 24 Cookies 8 oz Butter (225 g); softened 5 oz Caster sugar (150 g) 1 Lemon; zest only 9 oz Plain flour (250 g) 3 oz Ground almonds (100 g) 3 ts Ground cardamom -OR- 1 ts Cardamom seeds; heaping, -ground in a pestle and -mortar Preheat the oven to 190 C/375 F/Gas 5. Line 2 large baking trays with baking parchment. Using an electric hand-whisk, beat the butter, sugar, and lemon zest together in a large bowl until pale and fluffy. Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough. Roll the dough into 24 balls and place 12 on each baking tray make sure you leave space between each one. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough. Bake a tray at a time for 12 to 14 minutes until the cookies are pale golden brown. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days. Recipe FROM: MMMMM