Directions
Using a stand mixer fitted with the paddle/spade attachment, cream butter with both sugars. Add egg and canned pumpkin, scraping down the sides.
In a separate bowl, sift together flour and remaining ingredients. Add to the wet mixture until just combined. Use a 2 oz scoop or large spoon to measure out dough into cookies. Refrigerate for one hour.
Preheat oven to 350 degrees F. In a small bowl, mix sugar, cinnamon, and cardamom. Roll each cookie in the mixture, and arrange on sheet pan lined with parchment paper. Use a water glass or the palm of your hand to slightly press each cookie. Bake for 10 minutes or until just set/no longer glossy.
Wine Pairing
Beringer Main & Vine™ Moscato
