Cardamom Butter Squares Food

CARDAMOM BUTTER CRESCENTS

Steps:

• Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.
• In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.
• Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.
• Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners' sugar.

CARDAMOM BUTTER SQUARES

Steps:

• Make cookies:
• Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
• Beat together butter and 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. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
• Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
• Ice cookies:
• Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
• Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
• Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.

NO-BAKE PEANUT BUTTER SQUARES

Steps:

• Line a 9 inch square pan with aluminum foil.
• Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed.
• Stir in graham cracker crumbs and peanuts (mixture will be stiff).
• Press into pan.
• Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth.
• Spread over bars.
• Refrigerate about 1 hour or until chocolate is firm.
• Remove from pan, using foil to lift; fold back.
• foil.
• Cut into 6 rows by 6 rows.
• Refrigerate about 2 hours or until firm.
• Store covered in refrigerator.

PLUM, RASPBERRY JAM & CARDAMOM CRUMBLE SQUARES

Steps:

• Butter and line a 30 x 20cm baking tin with baking parchment, leaving an overhang so you can lift out the traybake later, then butter the parchment. Heat the oven to 180C/160C fan/gas 4.
• To make the pastry, put all the ingredients, except the vanilla, into a food processor and blitz until the mixture resembles breadcrumbs. Add a couple of teaspoons of very cold water and the vanilla, then blitz again. The mixture should come together into a ball. If it doesn't, add a little more cold water and blitz again. Press into the tin using your fingers and the back of a large spoon, then bake in the oven for 15-18 mins until pale golden. Leave to cool for 15 mins.
• Stir the cardamom seeds and the lemon juice into the jam until smooth. Spread the jam over the pastry base, leaving a 2cm border all the way round. Cut each plum half into 1cm slices. Lay these in rows, overlapping, on top of the jam.
• To make the crumble, put the flour, ground almonds, butter, sugar and lemon zest into a food processor (you don't need to wash it out first), and blitz until the mixture looks like breadcrumbs. Tip this over the plums and scatter the flaked almonds on top. Bake for about 35-40 mins until the top is golden and the plums are tender. Leave to cool completely in the tin.
• Carefully lift the traybake out of the tin onto your work surface using the baking parchment. Leave for a few hours so the fruit can settle. Cut into squares or rectangles, then sift some icing sugar over the top, if you like.

CARDAMOM BUTTER SQUARES

Steps:

• Make cookies:.
• Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
• Beat together butter and 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. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
• Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
• To make Icing for cookies:.
• Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
• Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
• Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.
• Cooks' notes:.
• • Dough logs can be chilled 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month (thaw in refrigerator just until they can be sliced).
• • Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.

MACAROON SQUARES

Steps:

• Heat oven to 350*.
• Line a 9x9 pan with parchment and lightly grease the parchment.
• STIR together (don't use a mixer) first 4 ingredients, and add egg whites, whole egg and extract. Mix til well blended. Stir in chocolate chips.
• Spread mixture into prepared pan, and bake for 35 minutes or til lightly golden. Cool completely and then allow to sit overnight before cutting.