CARDAMOM SUGAR COOKIES
Make and share this Cardamom Sugar Cookies recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 3h15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and sugar together by hand or in a mixer, until pale and fluffy. Blend in egg and vanilla extract. In a separate bowl, stir together flour, cardamom and salt. Stir into butter mixture until just combined. Gather dough together, shape into 2 discs, wrap and chill until firm, about 1 to 2 hours, or freeze until ready to use (then thaw overnight in fridge).
- Preheat oven to 325°F On a lightly floured work surface, roll out first disc of dough to just less than ¼-inch thick. Cut out desired shapes and lift with a spatula onto a parchment-lined baking sheet. Roll second disc, saving all scraps to re-roll for more cut-outs. If you choose, add sprinkles or other decorations onto cookies before baking. Bake for 12 to 15 minutes, until edges of cookies just begin to brown. Let cool before removing from tray.
- Cookies will keep in an airtight container for up to 2 weeks.
- Glaze :.
- For glaze, combine icing sugar and milk and whisk until smooth. Brush cookies with glaze and allow to dry on cooling rack for 1 hour.
Nutrition Facts : Calories 154.7, Fat 8.1, SaturatedFat 5, Cholesterol 28.4, Sodium 53.8, Carbohydrate 19.4, Fiber 0.3, Sugar 11.2, Protein 1.5
CARDAMOM SUGAR COOKIES
The warm flavor of cardamom spices up these classic sugar cookies. They're the ideal treat for your homemade goody basket. Tint the glaze to fit the season.-Darina Jurasek, Salmon Arm, British Columbia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cardamom, salt and nutmeg; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Cover and refrigerate for at least 3 hours., Roll each disk directly on parchment to 1/8-in. thickness. Cut with a floured 2-1/2-in. snowflake-shaped cookie cutter, leaving at least 2 in. between cookies. Remove trimmings; repeat with remaining dough, refrigerating dough as needed., Place parchment with cookies on baking sheets. Bake at 325° until edges are lightly browned, 12 to 15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and milk. Pipe over cookies and sprinkle with coarse sugar and/or glitter. Let dry completely.
Nutrition Facts : Calories 88 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 65mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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 :
CARDAMOM COOKIES
This is an easy cookie recipe from Deborah Madison's, "Vegetarian Cooking for Everyone". The cookies are lovely on their own with that wonderful cardamom bite. I also used this recipe as a pie crust and filled it with homemade pear ice cream. The combination of cardamom and pear was spectacular. To use as a "pie crust", I just pressed chilled dough on the bottom and up the sides of a 9" pie plate and then baked in a 375 degree oven for about 10 minutes. I let the crust cool completely before filling with the ice cream. Put the entire pie back in the freezer for a couple of hours to make sure ice cream hardened up again and then took out 20 minutes before slicing and serving. I then took the pie to an friend's for an India inspired pot luck.
Provided by Diplo-mom
Categories Dessert
Time 28m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Cream the butter and sugars until light and fluffy, then beat in the egg yolk.
- Stir in the cardamom, salt, and flour.
- Divide the dough in two, roughly shape each piece into a log about 1 inch thick, then roll in plastic wrap or wax paper. Pull each log through you thumb and first finger to make it even and, if you prefer, longer and narrower.
- Refrigerate until firm or freeze until ready to use.
- Preheat oven to 375°F
- Cut the dough into 1/4-inch rounds or diagonals and set themon cookie sheets at least 1 inch apart.
- Bake until pale golden on top and lightly browned around the edges, 8 to 10 minutes.
- Cool. Serve plain or dusted with confectioner's sugar.
- Note: Time to Make does not include the time to chill the dough.
CARDAMOM COOKIES
We love the taste of cardamom. If you like cardamom you will like these cookies. The recipe comes from Sunset Magazine. Chill time is 1 hr not included in prep time.
Provided by Barb G.
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- In a large bowl, with mixer on medium speed, beat butter and sugar until smooth.
- add molasses and beat until well blended.
- In a medium bowl, mix flour, soda, cardamom, and cinnamon, Stir or beat into butter mixture until well blended.
- Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.
- Shape dough into 1-inch balls.
- With lightly floured hands, roll into a rope about 2 1/2 inches long and 1/2 inch thick; bend rope into a horseshoe.
- Place cookies about 2 inches apart on parchment lined or buttered 12 x 15-inch baking sheets.
- Bake cookies in a 350° oven just until edges begin to brown, 7-9 minutes.
- Let cookies cool on pan 5 minutes, then use spatula to transfer to rack to cool completely.
Nutrition Facts : Calories 87.1, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 71.7, Carbohydrate 9.6, Fiber 0.3, Sugar 4, Protein 0.8
SWEDISH CARDAMOM COOKIES
Make and share this Swedish Cardamom Cookies recipe from Food.com.
Provided by lemoncurd
Categories Dessert
Time 1h10m
Yield 3 1/2 dozen cookies
Number Of Ingredients 8
Steps:
- Place the butter and icing sugar in a food processor, and process until smooth.
- Pulse in the egg, vanilla, cardamom and zest until combined.
- Add the flour and process to make a soft dough.
- Divide dough in half,place onto two (12- inch long) sheets of plastic wrap, using the plastic, shape into 8-inches long by 2-inches in diameter logs.
- Refrigerate the dough logs for 2 hours or overnight.
- Preheat oven to 325 degrees F.
- Scatter either the coloured sugars or toasted nuts on a work surface and roll the logs until completely coated.
- Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
- Bake until golden around the edges, about 20 to 25 minutes.
- Cool cookies on the pan. Remove to airtight container.
Nutrition Facts : Calories 959.2, Fat 55, SaturatedFat 33.9, Cholesterol 199.9, Sodium 29.8, Carbohydrate 103.8, Fiber 2.8, Sugar 34.4, Protein 11.7
CARDAMOM COOKIES
We love the smell and taste of cardamom around the holidays and found this recipe in our local paper. Cardamom tastes like a mixture of ginger and maybe cinnamon and can be very strong. If you're adding more, go with a light hand.
Provided by Hungarian Gypsy
Categories Dessert
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a small bowl, whisk together baking soda, cardamom, cinnamon and flour and reserve.
- In a large bowl, using an electric mixer on medium-hgih speed, beat sugar and butter together until creamy, about 2 minutes. Add egg and beat until thouroughly combined. Reduce speed to low, add flour mixture and mix until just combined.
- Roll dough into balls and transfer to baking sheets, spacing 2 inches apart. Carefully press dough with flat bottom of drinking glass and bake until llightly browned, 14 to 16 minutes. Remove from oven and cool 2 minutes before transferring to a wire rack to cool completely.
- In a large bowl, using an electric mixer on medium-high speed, beat butter and vanilla extract until light and fluffy. Add milk, cardamom and cinnamon and beat well. Reduce speed to low and add powdered sugar to reach desired consistency. Spread icing on cooled cookies.
- Note: This icing is fairly soft, and does not harden. If you like your icing to be a bit stiffer, try adding slightly less milk and more confectioners sugar.
CHRISTMAS CARDAMOM BUTTER COOKIES
Another Danish/Scandinavian recipe. Cardamom is in the ginger family and has a pungent flavor. These cookies will disappear quickly (Unless you don't like cardamom!)
Provided by Bergy
Categories Dessert
Time 34m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 375°F, oven rack in center of oven.
- Grease a heavy cookie sheet (use a veggie oil).
- Combine salt (if using) and flour in a bowl.
- Cream Butter sugar and 2 tsp of cardamom until fluffy.
- Add flour and beat at low speed.
- Stir in 1/2 cup almonds.
- Combine powdered sugar and remaining cardamom.
- Roll dough into 1 Tbsp balls one at a time.
- Roll each in the powdered sugar mixture, coat well.
- Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2" thickness. Press a couple of almond slices into each cookie (use more if you like).
- Have cookies at least a 1/2" apart.
- Bake about 14 minutes or until they are light brown.
- Cool on a rack.
- Put in airtight container.
- You can freeze and they will keep at least a couple of months.
FINNISH CARDAMOM COOKIES
Make and share this Finnish Cardamom Cookies recipe from Food.com.
Provided by mersaydees
Categories Dessert
Time 17m
Yield 5 dozen cookies
Number Of Ingredients 7
Steps:
- In large bowl, mix together flour, baking soda, cinnamon and cardamon.
- In another bowl, beat egg until frothy.
- Beat sugar and butter into egg. Mix well.
- Add wet ingredients to dry ingredients. Mix until batter is smooth.
- Drop by teaspoonfuls onto greased and floured cookie sheet.
- Bake in 350° oven for 10 to 12 minutes or until brown.
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