TOAST THE PECANS:

Cup of Yum
1. Preheat the oven to 375° and spread the pecans evenly on a baking sheet. Bake for 8-10 minutes or until the nuts are toasted and fragrant. Remove from the oven and let cool to room temperature. Roughly chop the nuts and set aside.

ASSEMBLE THE CARDAMOM COOKIE DOUGH:

1. In a medium bowl, combine the flour, cornstarch, baking powder, salt, cardamom and cinnamon. Whisk to combine.
2. Add the sugar and butter to a large bowl and use a hand mixer on high speed for 5 minutes to cream them together until very light and fluffy. Add the egg and vanilla and mix for another 2 minutes.
3. Add the flour mixture in 3 additions, blending until just combined.
4. Stir in the pecans and cherries, stirring well, so they’re evenly distributed. Refrigerate the cookie dough for one hour.

FOR THE CARDAMOM SPICED SUGAR:

1. While the cookie dough chills, assemble the Spiced Sugar mixture. In a small bowl, mix the sugar, cardamom and cinnamon until well combined. Set aside.

FORM THE COOKIES:

1. Use a 1½ to 2 tablespoon cookie scoop to portion out cookie dough. Roll the dough into a ball and toss it in the spiced sugar mixture to coat. Place the dough ball on a sheet pan that will fit into your freezer. Continue rolling and coating the cookie dough balls with spiced sugar.
2. Transfer the rolled, sugared cookie dough balls to the freezer and chill for 20 minutes.
3. While the dough is chilling, preheat the oven to 375°.
4. Line a sheet pan with a silpat or parchment paper. Working in batches, space the cookie dough balls 3 inches apart on the cookie sheet and bake for 10 minutes or until the cookies are just barely golden. (Freeze the remaining dough balls until ready to bake). Remove from the oven and let cool for 2-3 minutes on the cookie sheet before transferring the cookies to a wire rack to cool completely.
5. Store cookies in an airtight container at room temperature.