I had my doubts about these cookies. They have a bit of cardamom in the dough along with the cinnamon. I don’t particularly like cardamom (strike one). And they seemed fussy. Not only do they need to be piped out onto the sheet pan, I don’t have a 1/2″ star pastry tip (strike two). I used a Wilton M1 tip instead. Once the cookies are piped onto the sheet pan, they have to be chilled for a half hour. Finding room in my refrigerator for two sheet pans of cookies? Strike three?

I went ahead and baked off the cookies, keeping the baking time to a minimum so they’d stay soft. I covered them up, got busy, and didn’t get to the filling for a couple more days.

The filling is very simple, a straightforward Swiss meringue that takes about 10 minutes to make. It pipes out beautifully. I assembled the cookies, grumbling the entire time.

And then I tried one. The cardamom is barely there, but it works really well with the cinnamon. The spices aren’t in your face – I like the subtlety. And the soft meringue filling is lovely. Okay, these are pretty good. And really, not that complicated to make.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Cinnamon Spritz Sandwich Cookies (Baked Elements, p. 206)