Cookie time of year

Also this past weekend our friend Liz came over, she'd expressed interest in making buckeyes and I'm always in for Christmas cookie helpers! We made a ton of buckeyes, she brought a tasty lunch and then we also made these Walnut Cardamom Cookies which turned out to be crazy delicious. Joshua and Liz were in charge of breaking open the cardamom pods and grinding them up, which was actually quite a bit of work ha, maybe next time I'll buy ground cardamom.
They're great tea/coffee companion cookies but we all totally fell in love with them on their own as well. We all tried one and then proceeded to make 2 more batches because we knew we weren't going to want to share the first batch.
Walnut Cardamom Cookies:
adapted from here1 1/2 cups granulated sugar
2 1/2 tsp ground cardamom
1 1/2 cup sugar
1/2 cup powdered sugar
1 cup butter, room temperature
2 tsp vanilla
1 tsp lemon peel, grated
1/4 tsp salt
2 cups flour
1 1/2 cups walnuts; finely chopped (I used the food processor)
1   in a small bowl combine 1 cup of the sugar with 1 tsp cardamom
2   in another bowl beat butter until it is light and fluffy
3   mix in the vanilla, lemon, salt, 1/2 cup sugar, and 1 1/2 tsp cardamom
4   then slowly mix in flour and nuts until combined
5   cover bowl and place in fridge for one hour
(skipping this step will result in flat cookies)
6   preheat oven to 350 degrees F, line a baking sheet with parchment paper or spray with non-stick spray
7   roll cookies into small balls about 1" big, gently press the cookie between your palms, just enough that it's not a full sphere
8   repeat until all dough has been used, place all cookies on baking sheet, they can be quite close together they shouldn't spread very much
9   bake for 20-25 minutes
10  let cool for a moment then roll each cookie in the sugar/cardamom mixture and place back on try
11  dust all the cookies with a little powdered sugar and store in airtight container

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