Ingredients

Makes about 30 cookies

　　1/2 stick (1/4 cup) unsalted butter

　　1/4 cup packed light brown sugar

　　3 tablespoons light corn syrup

　　1/4 cup all-purpose flour

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon ground cardamom

　　1/8 teaspoon salt

　　

Special Equipment

a small offset spatula; a long rolling pin (2 inches in diameter)

　　

Step 1

Bring butter, brown sugar, and corn syrup to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in cinnamon, cardamom, and salt and cool to warm, 15 to 20 minutes.

　　

Step 2

While dough cools, put oven rack in middle position and preheat oven to 375°F. Lightly butter a large baking sheet.

　　

Step 3

Drop teaspoons of dough about 3 inches apart onto baking sheet and pat each into a 2 1/2-inch round with your fingertips. Bake until golden and most of bubbling has subsided, 6 to 8 minutes (cookies will spread to about 3 inches).

　　

Step 4

Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies 1 at a time with offset spatula and immediately drape over rolling pin. (If cookies become too brittle to drape onto rolling pin, return baking sheet to oven for a few seconds to soften.) Cool cookies completely on rolling pin, about 1 minute, then transfer to a platter. Make and shape more cookies with remaining dough.

　　Cooks' note:

　　Cookies can be made 3 days ahead and kept, layers separated with wax paper, in an airtight container at room temperature.