Iraqi Cardamom Cookies Hadgi Badah
Delight your taste buds with the fragrant charm of Iraqi Cardamom Cookies, or Hadgi Badah, a traditional treat bursting with warm Middle Eastern flavors! These irresistible cookies feature a beautifully balanced blend of buttery richness, a hint of sweetness, and the aromatic warmth of ground cardamom. Topped with a delicate almond centerpiece, these cookies are as stunning as they are delicious. Perfectly crisp on the edges and tender in the middle, they bake to golden perfection in just 20 minutes. With simple pantry staples and a touch of exotic spice, these cookies are an easy yet elegant addition to your dessert table, ideal for celebrations or as an everyday indulgence. Don't miss this opportunity to explore timeless flavors and share the comfort of homemade Hadgi Badah with family and friends!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup unsalted butter (softened)
- 1 egg
- 1 teaspoon vanilla extract
- 0.5 cup almonds (blanched and halved)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the all-purpose flour, sugar, ground cardamom, baking powder, and salt until evenly combined.
In a large mixing bowl, beat the softened butter until creamy and smooth using a hand mixer or stand mixer on medium speed.
Add the egg and vanilla extract to the butter and beat again until the mixture is fully combined and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop out tablespoon-sized portions of dough and roll them into small balls between your palms.
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Gently press an almond half into the center of each dough ball, flattening it slightly as you do.
Bake in the preheated oven for 18-20 minutes, or until the edges of the cookies are lightly golden.
Remove the baking sheet from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, and store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 584 mg | 194% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 399.0 g | 145% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 203.0 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 254 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
