CARDAMOM COOKIES
Field editor Mary Steiner of West Bend, Wisconsin sent her recipe for these melt-in-your-mouth morsels. Cardamom, almond extract and walnuts enhance the flavor of these buttery cookies.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.
Nutrition Facts :
BROWN BUTTER COOKIES
Using butter (NOT margarine) is essential for the success of this rich, but highly addictive cookie! You may need as little as 3 cups confectioners' sugar for the icing; just stop adding it when you've reached the desired consistency.
Provided by Heather Walker
Categories Desserts Cookies Drop Cookie Recipes
Time 1h20m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
- Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
- Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
- In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.2 g, Cholesterol 22.5 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 4 g, Sodium 92.6 mg, Sugar 14.1 g
BROWN-BUTTER HONEY COOKIES
Just a few touches take this cookie from ordinary to extraordinary. Brown butter gives it a lovely nutty flavor, a small amount of cardamom adds just enough spice, and rolling the dough with an embossed rolling pin supplies a beautiful pattern. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 10
Steps:
- Melt butter in a small saucepan over medium heat; then cook, swirling pan occasionally, until golden brown, 3 to 5 minutes. Transfer brown butter to a heatproof bowl and let cool until solid.
- In a large bowl, whisk together flour, cardamom, and salt. In another large bowl, beat brown butter and both sugars on medium speed until pale and fluffy, about 3 minutes. Add honey, cream, egg yolk, and vanilla; continue beating until well combined, about 1 minute more. Gradually add flour mixture and mix on low until just combined. Divide dough into 4 equal pieces and cover with plastic wrap.
- Preheat oven to 325 degrees. Working with one piece of dough at a time, roll out on lightly floured parchment to 1/4-inch thickness. Roll with a textured rolling pin to imprint. Using a 2 1/2-inch square cutter, cut out cookies and transfer to parchment-lined baking sheets. Repeat with remaining dough, rerolling the scraps once. Freeze until solid, about 15 minutes.
- Transfer chilled cookies to fresh parchment-lined baking sheets, spaced about 1 inch apart. Bake, rotating sheets halfway through, until lightly golden brown, 16 to 18 minutes. Transfer cookies to wire racks; let cool completely. (Cookies can be stored in an airtight container at room temperature up to 2 weeks.)
BROWN BUTTER CARDAMOM COOKIES
Faux bois, or imitation wood grain, is a favorite motif of Martha's -- use a plastic faux-bois mat (available from Chinese Clay Art) to give cookies this nature-inspired look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes thirty-two 6-by-4-inch or sixteen 12-by-4-inch cookies
Number Of Ingredients 11
Steps:
- Heat butter in a medium saucepan over medium heat until lightly browned, 3 to 5 minutes; remove from heat and set aside to cool.
- In a large bowl, whisk together flour, salt, and cardamom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together browned butter and both sugars until light and fluffy. Gradually add flour mixture and mix until just combined. Turn dough out onto work surface and divide into two equal pieces. Form each piece into a rectangle.
- Preheat oven to 350 degrees.
- Working with one piece of dough at a time (and keeping remaining piece covered with plastic wrap), place dough on a nonstick baking mat and loosely cover with plastic wrap. Roll dough out between baking mat and plastic wrap to form a large rectangle, 1/16-inch-thick. Remove plastic wrap and place a faux-bois mat on dough, pattern side down. With rolling pin, lightly roll over mat to imprint dough.
- Carefully remove faux-bois mat. Trim edges of dough and reserve scraps. Cut into four 6-by-4-inch rectangles or two 12-by-14-inch rectangles. Carefully transfer nonstick baking mat to a baking sheet and transfer to freezer; freeze until dough is chilled, about 10 minutes. Repeat process with scraps and remaining piece of dough.
- Once dough is chilled, position rectangles so that they are 1 inch apart. Transfer to oven and bake until edges are slightly brown, 10 to 12 minutes. Transfer cookies to a wire rack and brush with maple syrup; let cool completely.
BARBARA'S CARDAMOM COOKIES
My dear friend, Barbara Weinrich, presents my family with a beautiful tray of Christmas cookies each year. This is my favorite. I love the exotic taste of cardamom and the browned butter icing. (Scandanavian cooks have made a great contribution to Midwest baking :)
Provided by Acerast
Categories Bar Cookie
Time 1h15m
Yield 20 bars
Number Of Ingredients 13
Steps:
- Cream 1 cup butter and the granulated and brown sugars until fluffy.
- Add the egg yolk and 1 teaspoon vanilla, mix well.
- Stir in the flour, cardamom and salt.
- Spread in an ungreased 10 x 15" baking pan.
- Beat the egg white until bubbly but not forming peaks.
- Brush the dough with the egg white and sprinkle with the chopped nuts.
- Bake at 275°F for 1 hour.
- In a saucepan, melt the 1 1/2 Tablespoon butter until it browns slightly, remove from heat.
- Beat in 1 cup confectioner's sugar and the 1/2 teaspoon vanilla.
- Add enough milk to make a"drizzling" consistency.
- Drizzle on baked dough.
- Cut into bars.
CARDAMOM BUTTER COOKIES
These are so yummy! A great cookie with tea or coffee, or after a rich meal. Especially good if you have freshly ground spices.
Provided by JacquelineS
Categories Dessert
Time 1h40m
Yield 4 dz cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- whisk together dry ingredients, except sugar in a bowl.
- In a large bowl, beat together sugar, butter, eggs and vanilla, until fluffy.
- Reduce speed and beat in flour mixture.
- Roll into two 12-inch logs.
- Wrap in plastic and refrigerate 1 hour.
- preheat oven to 350.
- Slice into 1/4-inch slices and bake on ungreased cookie sheets 10-12 minutes.
- Cool on sheets 3 minutes, then move to racks.
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BROWNED BUTTER CARDAMOM COOKIES RECIPE | LAND O’LAKES
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4.5/5 (31)Calories 80 per servingServings 48
- Melt butter in 2-quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 3-5 minutes or until butter just starts to turn golden brown. Butter will get foamy and bubble. Immediately remove from heat. Pour into bowl; refrigerate 30 minutes or until cooled.
- Combine cooled browned butter and sugar in bowl; beat at medium speed until well mixed. Add egg yolk, vanilla and cardamom; continue beating until well mixed. Beat at low speed, gradually adding flour, until mixture is no longer crumbly and forms dough.
- Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 10-12 minutes or until cookies puff and start to turn light golden brown. Cookies will have cracks in them.
BROWNED BUTTER-CARDAMOM SUGAR COOKIES - BETTER …
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5/5 (17)Total Time 3 hrs 9 minsServings 48
- In a small heavy saucepan, heat and stir butter over medium heat for 10 to 12 minutes or until butter turns the color of light brown sugar. Pour butter into a large bowl; cover and chill for 30 minutes, stirring once.
- In the large bowl, beat the browned butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar. Beat until combined, scraping bowl occasionally. Beat in eggs, cream of tartar, baking soda, the 1 teaspoon cardamom, vanilla, and salt until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 2 hours or until dough is easy to handle.
- Preheat oven to 375 degrees F. In a small bowl, combine the 1/4 cup sugar and the 1/4 teaspoon cardamom. Shape dough into 1-inch balls. Roll balls in the sugar mixture to coat. Place 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 9 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes about 48 cookies.
BROWN BUTTER-CARDAMOM SPITZBUBEN COOKIES | FOOD
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5/5 (5)Category Cookies
- Heat butter in a large saucepan over medium, stirring occasionally, until butter is lightly browned and smells nutty, 6 to 8 minutes. Transfer butter to the bowl of a stand mixer; let cool completely, about 1 hour and 30 minutes.
- Split vanilla bean lengthwise, and scrape seeds into butter. Add brown sugar, and beat on medium-high speed until light and fluffy, about 5 minutes. Add egg, and beat until fully incorporated. Add yolks, and beat until fully incorporated. Reduce speed to low, and add flour mixture in 3 additions, beating well after each addition.
- Turn dough out onto a work surface, and knead to make sure all ingredients are incorporated, 1 to 2 minutes. Divide dough in half, and shape each portion into a disk. Wrap each disk in plastic wrap, and chill until firm, about 2 hours or up to overnight.
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