Bittersweet Chocolate Cardamom And Orange Cookies Food

BITTERSWEET CHOCOLATE COOKIES

Steps:

• Whisk together flour, cocoa, baking powder, and salt in a bowl until combined.
• Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add egg and vanilla, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well. Add chocolate and nuts and mix until just combined. Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
• Roll 1 scant tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar. Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets.
• Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. Recoat cookies with confectioners sugar.

BITTERSWEET CHOCOLATE PUDDING

Steps:

• In a heavy saucepan whisk together sugar cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolks and gradually whisk into chocolate mixture. Bring mixture just to boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter, vanilla, 1-ounce cacao nibs, and1 tablespoon Kahlua. Divide pudding between 4 (8-ounce) ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Garnish with whipped cream and crystallized ginger.

BITTERSWEET CHOCOLATE AND CARDAMOM CREAM JALOUSIE

Steps:

• Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise to form 2 rectangles. Fold 1 rectangle in half lengthwise. Using a sharp knife, cut 9 slits through the folded side to within 1/2-inch of the opposite edge.
• Stir the cream cheese and cinnamon in a small bowl until the mixture is smooth. Place the uncut pastry rectange onto a baking sheet. Spread the cream cheese mixture on the pastry to within 1/2-inch of the edge. Sprinkle with the chocolate. Unfold the cut pastry and place it over the filling. Press the edges to seal.
• Bake for 15 minutes or until the pastry is golden brown.

ORANGE-CARDAMOM ICEBOX COOKIES

Steps:

• Combine sugar and shortening in large bowl.
• Beat at medium speed of electric mixer until well blended.
• Add egg, syrup, orange peel, vanilla and orange extract.
• Beat until well blended and fluffy.
• Combine flour, cardamom, baking powder, baking soda, salt and cinnamon.
• Add gradually to creamed mixture at low speed.
• Mix until well blended.
• Divide dough in half.
• Roll each half into a 12-inch long log.
• Wrap and chill 4 hours or until firm.
• Heat oven to 375°F.
• Grease baking sheets with shortening.
• Place sheets of foil on counter for cooling cookies.
• Cut rolls into 1/4-inch slices.
• Place 1 inch apart on prepared baking sheets.
• Bake at 375° for 7 to 9 minutes or until bottoms are lightly browned.
• Do not overbake.
• Cool 2 minutes on baking sheet.
• Remove cookies to foil to cool completely.
• Makes about 5 dozen cookies.

CHOCOLATE CHUNK, ORANGE AND HAZELNUT COOKIES

Steps:

• Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.
• Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.)