Cardamom Cookies Food

CARDAMOM SUGAR COOKIES

Steps:

• Combine flour, baking powder, 3/4 teaspoon cardamom and salt in bowl; mix well. Set aside.
• Combine butter and 1 cup sugar in another bowl; beat at medium speed until creamy. Add egg; beat until well combined. Add half of flour mixture; beat at low speed until well mixed. Add 1/4 cup whipping cream and vanilla; continue beating until well mixed. Add remaining flour mixture; beat until well mixed.
• Divide dough in half; shape each into flat disk. Wrap individually in plastic food wrap. Refrigerate at least 1 hour until firm.
• Heat oven to 350°F.
• Combine 1/2 cup sugar and 1/2 teaspoon cardamom in bowl; set aside.
• Roll out dough, one half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness. Cut into desired shapes with 2- to 2 1/2-inch cookie cutter. Place onto ungreased cookie sheets.
• Brush tops of cookies lightly with whipping cream; sprinkle with cardamom sugar. Bake 8-10 minutes or until light golden brown around edges. Remove to cooling rack; cool completely.

CARDAMOM COOKIES

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.

CARDAMOM COOKIES

Steps:

• Sift together flour, sugar, and spices; stir in peel and almonds. Cut in margarine till mixture resembles coarse crumbs. Stir in egg and milk till mixture forms a ball; chill.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll out to about 1/8-inch thickness. Cut into circles 1-3/4 inches in diameter. Place on ungreased cookie sheet; sprinkle with sugar. Bake for 6 to 8 minutes until edges are brown.

FINNISH CARDAMOM COOKIES

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.

RICH CARDAMOM COOKIES

Steps:

• Preheat oven to 375. Grease 2 baking sheets. Combine flour, cardamom and salt. In a seperate bowl, beat butter until creamy, and add sugar. Continue to beat until light and fluffy. Gradually beat in flower mixture until well-blended, stir in ground almonds.In a small bowl, stir together powdered sugar and cardamom. Shape dough into 1 1/2 inch balls, coat in sugar-spice mixture. Place 1 1/2 inches apart on baking sheets. Dip the bottom of a glass into sugar mixture and flatten cookies to 1/2 inch thick rounds. Decorate with sliced almonds. Bake cookies until golden brown, about 12-14 minutes. Remove sheets to wire racks to cool 2-3 minutes. Remove cookies to wire racks to cool completely.

CARDAMOM SHORTBREAD COOKIES

Steps:

• For rectangular cookies, lightly butter the bottom of a straight-sided 9×13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.
• Combine the flour, cornstarch, cardamom, and salt in a medium bowl.
• In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.
• Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer.
• For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking
• For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.
• Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.
• Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and goldenbrown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s).

CARDAMOM AND LEMON COOKIES

Steps:

• Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment.
• Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy.
• Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.
• Roll the dough into 24 balls and place 12 on each baking tray - make sure you leave space between each one.
• Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough.
• Bake a tray at a time for 12-14 minutes until the cookies are pale golden brown.
• Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days.

MELT IN YOUR MOUTH CARDAMOM SHORTBREAD COOKIES

Steps:

• Whisk together all purpose flour, cardamom powder and salt in a small bowl
• Place butter and confectioners sugar in a medium bowl, beat with a hand held electric beater on high speed, until smooth (about 30 seconds). Refer notes on how to make cookies without an electric beater.
• Add the flour mixture and beat on low speed, until well combined.
• Shape dough into a 7-inch log and wrap with a piece of parchment paper and place in the refrigerator for at least 6 hours (up to 2 days) to firm. (Please note that if you are working in Summer or if you live in a warm/hot place, the dough might be sticky due to the high fat content. So, place the bowl in the refrigerator for 20-40 minutes, to firm up the dough before rolling into log)
• Preheat oven to 340 degrees F. Line a baking sheet with parchment paper and set aside.
• Remove dough from refrigerator, slice into 1/4-inch slices and place on the prepared baking sheet, spacing evenly.
• Bake cookies in the middle rack of the oven for 18-24 minutes, until deep golden around the edges (turn pan once halfway through baking) You want a deep golden brown around the edges for a crisp cookie. If you remove the cookies before that stage, then it will have slight crisp and softer texture.
• Place pan on a wire rack to cool completelyStore cookies in an air tight container for several days.

SWEDISH HAZELNUT & CARDAMOM COOKIES

Steps:

• Preheat oven to 180-degrees C (350-degrees F).

SWEDISH CARDAMOM COOKIES

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.

CARDAMOM COOKIES

Steps:

• Preheat oven to 350°F and line two large baking sheets with parchment paper.
• In a small bowl, combine the flour, cardamom, baking soda and salt.
• In a large bowl, combine softened butter, granulated sugar and brown sugar. Cream with electric beaters on medium-high until fluffy.
• Add egg, molasses, lemon juice and vanilla extract. Beat on high until creamy and light and just combined.
• On low speed, gradually add the flour mixture until just combined.
• Divide the dough into 1 1/2 tablespoon-sized balls using a spring-loaded scoop.
• Bake for 9-11 minutes or until cookies are firm and slightly darker at the edges.
• Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

SPICED CARDAMOM COOKIES

Steps:

• Whisk flour, baking soda, salt, cardamom, allspice, pepper, and cloves in a large bowl. Place butter in a mixer bowl. Bring sugars, corn syrup, and water to a boil in a large saucepan, stirring until sugar dissolves. Pour hot sugar mixture over butter, then beat on low speed until combined.
• Beat cream, egg, and vanilla in a bowl, then add to butter mixture. Beat on medium speed until well combined.
• Reduce speed to low, and add flour mixture, beating until just incorporated. Divide dough into thirds, and flatten each into a disk. Wrap each disk in plastic, and refrigerate overnight (or freeze for up to 1 month; thaw in the refrigerator).
• Preheat oven to 350 degrees. Roll out 1 disk between lightly floured parchment to 1/8-inch thickness. Alternatively, the dough can be rolled out to 1/16-inch thickness for a crisper cookie. Place a lightly floured plastic faux-bois mat on dough, pattern side down. With rolling pin, lightly roll over mat to imprint dough. Carefully remove mat. Transfer dough on parchment to a baking sheet, and refrigerate until firm, about 10 minutes. Repeat with remaining disks.
• Cut out shapes with holiday cookie cutters. (Alternatively, use tree template: Copy onto card stock, enlarging 200 percent. Cut out, place over dough, and cut along edge with the tip of a paring knife.) Transfer cookies to parchment-lined baking sheets, grouping similar sizes together and spacing them 1 inch apart. Roll out and cut scraps once. Bake cookies, rotating sheets halfway through, until edges are golden brown, 10 to 12 minutes. (If making small cookies, start checking after 8 minutes.) Transfer to wire racks, and let cool.

CARDAMOM COOKIES

Steps:

• Beat the butter and sugar together until combined. Then add the eggs in one at a time and mix.
• Slowly pour in the flour, baking soda, cinnamon and the 1/2 t. of cardamom.
• Chill the dough in the refrigerator for 1-2 hours. Don't skip this step!
• When you are read to bake the cookies preheat the oven to 325.
• Combine the remaining 1 t. cardamom with the 3 T. of sugar on a plate.
• Roll the dough into balls about 1 inch in diameter and roll in the cardamom/sugar mixture. Space the balls about 2 inches apart because they will spread.
• Place on cookies sheets lined with parchment paper and bake for 12-15 minutes,until the edges are just starting to brown.

CARDAMOM-SEMOLINA SHORTBREAD COOKIES

Steps:

• Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside.
• Using a mixer, beat the butter, 1 1/4 cups sugar and the salt in a large bowl until light and fluffy. Scrape down the sides of the bowl, then add the egg yolks; mix well. Add the dry ingredients and mix until just incorporated. Mix in the orange-flower water.
• Divide the dough in half; place each half on a sheet of wax paper. Using the wax paper, roll each piece of dough into a 12-by-1 1/2-inch log. Wrap tightly and chill until firm, at least 1 hour.
• Preheat the oven to 350 degrees. Mix the remaining 1/2 cup sugar and 1/4 teaspoon cardamom in a bowl. Slice one log of dough into 1/4-inch-thick rounds (keep the remaining log refrigerated). Dip the tops of dough rounds in the cardamom sugar and arrange on ungreased baking sheets; bake until golden brown, 12 to 15 minutes. Place the cookies on a wire rack to cool. Repeat with the remaining log of dough.

CARDAMOM COOKIES

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.

CRISPY SWEDISH CARDAMOM COOKIES

Steps:

• In a large bowl or stand mixer, beat the butter and sugar together for 2-3 minutes, until light and fluffy. Make sure you scrape the sides and bottom of the bowl.
• In a small bowl, beat 1 egg. Add the baking ammonia and stir to dissolve. Add the mixture to the butter and beat.
• Add the flour to the bowl but don't mix it in. Use a small spoon to stir the salt, cinnamon, and cardamom into the flour. Beat the flour into the dough. Don't over mix.
• Chill the dough for 2-3 hours (or you can leave it in the fridge for 2-3 days).
• When you are ready to bake the cookies, let the dough sit on the counter for a few minutes until it is workable.
• Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper or silpats .
• Split the dough in half. Sprinkle flour onto a work surface.
• Use your hands to flatten the dough, then use a rolling pin to roll the dough out very thin, about 1/8 inch.
• Use a 2-inch biscuit cutter to shape the cookies. Use a spatula to transfer the rounds to the prepared baking sheets. They do not rise much at all, so you can fit them pretty close together.
• Keep re-rolling the scraps until it's gone. Repeat with the other half of the dough.
• In a small bowl, lightly beat 1 egg. Use a pastry brush to brush the top of each cookie. Don't be shy; use a lot. See photos.
• Bake the cookies at 350 for 8-10 minutes. They should be lightly browned on the edges.

SOFT & CHEWY CARDAMOM SPICE COOKIES

Steps:

• In a medium bowl, whisk together both kinds of flour, the cornstarch, baking soda, salt and cardamom. In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds.
• Slowly add in the flour mixture (I do this in two batches) and mix until just incorporated (this will take a little bit of arm power!).
• Transfer the bowl to the refrigerator and chill for 1 hour.
• Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper. In a small bowl, mix together the sugar and ground cardamom for rolling. Set aside.
• Scoop about 1 ½ to 2 tablespoons of the chilled dough and form into balls about 1 ½ inches in size (a cookie scoop is your best friend here!). Roll the balls in the sugar mixture, then place on the prepared baking sheet about 2 to 3 inches apart.
• Bake for about 9 to 10 minutes, until lightly browned and the edges are just set (don't over bake these!). Let the cookies cool directly on the baking sheet.

CARDAMOM COOKIES

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.

CARDAMOM SHORTBREAD COOKIES

Steps:

• In a large bowl, whisk the flour, corn starch, powdered sugar, cardamom and salt.
• Add in the butter and mix using a electric hand mixer until fully combined.
• Add in the milk and mix until it forms into a dough. Use your hand to knead the dough if needed. Knead the dough until it's smooth and form it into a ball. Make sure not to knead it too much, just enough to bring it together.
• Form the dough into a log about two inches in a diameter and wrap tightly in a plastic wrap. Refrigerate for one hour.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Take the cookie dough log out of the fridge, place it on a cutting board and cut slices about ¼ inch thick.
• Place the cookies on the baking sheet and bake in the oven for 12 minutes until they'r slightly golden on the edges and at the bottom.
• Let the cookies cool for 10 minutes then transfer to the cooling rack.

CARDAMOM SUGAR COOKIES

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.

CARDAMOM GINGERSNAP COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter & sugar until fluffy, about 2 minutes.Add the egg, molasses & vanilla extract. Scrape down the edges of the bowl to incorporate.Sift in the flour, baking powder, baking soda, ginger, cardamom, cinnamon, cloves, nutmeg & salt.Mix until dough comes together. Shape into a disc & wrap in plastic wrap.Refrigerate until firm, about 2 hours.When ready to bake, preheat the oven to 375(f) degrees & line three baking sheets with parchment paper.Using a small ice cream scoop for evenly sized cookies, shape dough into 20 to 24 rounds & roll in granulated sugar.Transfer to prepared baking sheets, about 8 cookies per sheet. Bake for 8 to 10 minutes, until the cookies are crispy around the edges.Remove from heat & tap cookies against the counter to create the "crinkle". Let cool completely before transferring to a cookie plate.

ORANGE CARDAMOM COOKIES

Steps:

• Make dough:
• Whisk together flour, zest, cardamom, and salt.
• Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
• Cut and bake cookies:
• Preheat oven to 350°F with rack in middle.
• Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
• Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
• Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
• Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
• If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
• Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).

KARDAMOM PLAETZCHEN (GERMAN CHRISTMAS CARDAMOM COOKIES) RECIPE

Steps:

• Heat oven to 390 F.

CARDAMOM BUN COOKIES

Steps:

• Whisk flour, baking powder, and salt in a medium bowl. Beat butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add egg and 2 teaspoons vanilla; continue beating, scraping down sides of bowl as needed, until incorporated, about 1 minute. Reduce speed to low and add flour mixture, beating until dough comes together, about 1 minute.
• Shape dough into a rough ball. Roll out dough between 2 sheets of parchment paper into a 14-by-10-inch rectangle (1/8-inch thick). Stir together sanding sugar and cardamom in a small bowl. Remove top sheet of parchment and sprinkle dough with sanding sugar mixture. Working from longer side of rectangle, slowly and tightly roll dough into a log, using parchment to help lift and roll dough as you go. Wrap log in parchment and freeze until firm, about 30 minutes.
• Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large, rimmed baking sheets with parchment paper. Remove log from freezer and slice crosswise into ½-inch-thick rounds. Transfer to baking sheets, leaving about 2 inches between cookies.
• Bake until lightly browned around edges, about 12 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• Beat confectioners' sugar, milk, cream cheese, and remaining ½ teaspoon vanilla in a small bowl until smooth. Drizzle glaze over cookies. Let glaze dry completely before storing cookies at room temperature in an airtight container for up to 5 days.