Cardamom Pepper Cookies Food

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.

SWEDISH PEPPARKAKOR COOKIES

Steps:

• Add the sugar, honey, and milk to a small saucepan. When measuring a "scant" cup of the honey and the milk, you want to it to be just under 1/2 cup, but not closer to 1/3 cup. If you can measure in milliliters, its exactly 100 milliliters.
• Bring to a boil then turn off the heat and let cool slightly.
• Add the butter and the spices to a mixing bowl, and pour the warm syrup mixture over them. Mix until the butter is melted and everything is combined.
• Sift the baking soda, salt, and flour together, and then add to the butter and the syrup mixture. Mix until everything is evenly incorporated.
• Shape the dough into a flat disk, and chill in the fridge overnight or up to 48 hours.
• Preheat oven to 350F. Roll out dough to about 3/8" thick and cut out using cookie cutters.
• Arrange cookies on a baking sheet and bake for about 10 minutes, until slightly puffed and golden.
• Allow to cool completely before icing.
• Mix the powdered sugar with just enough water to make a smooth but thick glaze. Divide the icing into smaller batches if you want to make different colors. You can also flavor the icing with a little vanilla extract or almond extract if you'd like. For pipping lines and small designs, keep your icing pretty thick so that it won't spread, there should be a little resistance when mixing it with a whisk. For covering the entire cookie like the green and blue reindeer, add a bit more water to the icing so that it goes on smoothly and is easier to cover the whole cookie before it starts to dry and crack. Try some icing on a test cookie if you're not sure about the texture!
• For the light blue color I used, add 2-3 drops of food coloring to 1 cup or so of glaze.
• For the darker green/blue color, add a couple drops of green and blue, and a tiny touch of red to tone the color down a bit.
• Place the icing in ziplock bags or a piping bag fitted with a very small tip. Cut a tiny corner off of the ziplock bags if using. Decorate, and allow to harden completely before moving or stacking.

TRADITIONAL SWEDISH PEPPARKAKOR

Steps:

• Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
• Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

CARDAMOM PEPPER COOKIES

Steps:

• 1. In a medium mixing bowl, cream together butter and sugar until smooth and creamy, 2 minutes. Add in sour cream and mix on medium for 1 minute. Add in flour, baking soda, baking powder, pepper and cardamom, mix on low until incorporated and dough comes together.
• 2. Divide dough in half and form each half into a log shape about 2 1/2" x 10" approx. Wrap in plastic wrap and refrigerate 30 minutes, remove from frig, leave wrapped in plastic, gently roll into a nice round log. (this step is not necessary, I just like to do it for a more perfect round cookie) Place back in frig for 1 hour or overnight.
• 3. Preheat oven to 375. Line cookie sheets with parchment or very lightly spray your pans. Slice logs into 1/4" slices and place on pans at least 1 1/2" apart. Bake in preheated oven for 8-10 minutes for a softer cookie (won't be browned on bottom) and 11-13 minutes if you like a crisper cookie (will be slightly browned on bottom) Store these in an air tight container, and best stored in the refrigerator.
• 4. ***If you LOVE cardamom, feel free to add up to a 1/2 tsp more.

PFEFFERNüSSE (GERMAN "PEPPER-NUT" CHRISTMAS COOKIES)

Steps:

• Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
• Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
• Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
• When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
• Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
• While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
• Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
• Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.

CARDAMOM AND BLACK PEPPER CHICKEN

Steps:

• To make the marinade: Put the onion, ginger, garlic, salt, cayenne pepper, black pepper and 3 TBSP water into a blender. Blend to a smooth paste, pushing down with rubber spatula when needed.
• To marinate the chicken: Put the sliced chicken in a bowl. Add the marinade and mix well. Cover and refrigerate for 30 minutes or up to 3 hours.
• To make the dish: Pour the oil into a wide, nonstick pan set over medium-high heat. When the oil is hot, add the cinnamon and cardamom. Stir for 10 seconds. Put in the onion and fry, stirring at the same time, for 6 to 7 minutes, or until the onion turns a reddish-brown color. Add the cumin and coriander. Stir once. Add the yogurt, 1 TBSP at a time, and stir until it is absorbed. Add the tomato and stir for 1 minute. Reduce the heat to medium, add the chicken, together with its marinade, and cook, stirring, for 3 to 4 minutes, or until the chicken pieces turn white. Add 3/4 cup water, the salt, and garam masala. Stir and bring to a simmer. Reduce heat to low and cook, uncovered for 2 to 3 minutes, stirring now and then.

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.

PEBBER NODDER (DANISH CHRISTMAS COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended.
• Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.