Cardamom Pecan Cookies Food

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.

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-PECAN COOKIES

Steps:

• 1. In a large bowl, cream together the butter and half of the powdered sugar until smooth. Beat in the vanilla.
• 2. In a separate bowl, combine the flour, cardamom and salt; gradually add to the creamed mixture. Gently stir in the pecans.
• 3. Roll into 1-in. balls. Place about 2 inches apart on ungreased baking sheets.
• 4. Bake in a preheated 350° for 15-17 minutes or until edges turn a light brown. Roll warm cookies in remaining powdered sugar. Cool on wire racks.
• 5. Note: If you can't find cardamom seeds to grind, you can use pre-ground cardamom, however, it might not offer the same flavor-punch as freshly ground seeds.

CARDAMOM-WALNUT CRESCENTS

Steps:

• Heat oven to 325 degrees. Combine all dough ingredients in a food processor. Pulse until the dough resembles coarse meal. Then process continuously until it begins to gather together.
• Roll 2 teaspoons dough at a time into half moon shapes. Arrange on an ungreased baking sheet, 1 inch apart. Bake until firm to touch, about 18 to 20 minutes.
• Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized.
• When cookies are done, let them cool in the pan for 5 minutes before transferring to a rack. Sift the vanilla sugar over them immediately. Continue cooling for 15 minutes. The cookies may be stored in an airtight container up to 5 days.

MEAN CHEF'S PECAN CARDAMOM SAND COOKIES

Steps:

• Preheat oven to 325°F.
• I an electric mixer cream butter, shortening, both sugars and vanilla until mixture is well combined.
• Sift dry ingredients together and add to mixer along with chopped pecans.
• Combine well.
• Either use a small portion scoop or roll pieces of dough into 1 - 2-inch balls.
• Arrange on parchment-lined sheet pan.
• Place a pecan half on top of each round, sprinkle with a little sugar and press down with the bottom of a glass to flatten to about 1/4-inch thick.
• Bake until very pale golden.
• Cool.

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.

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.