Cardamom Sugar 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 SUGAR COOKIES

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.

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 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-WALNUT COOKIES

Steps:

• Mix 1 cup granulated sugar and 1/2 teaspoon cardamom in large bowl. Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl. Set mixtures aside.
• Combine remaining 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl. Using electric mixer, beat at medium-high speed until well blended. Add flour and chopped nuts. Beat until smooth dough forms, scraping down sides of bowl occasionally. Gather dough into ball and wrap in plastic; chill 1 hour.
• Preheat oven to 350°F. Line 2 large baking sheets with parchment. Using hands and generous 1 tablespoon dough for each cookie, roll dough into forty-eight 3/4-inch balls; transfer to baking sheets. Bake cookies until golden, about 25 minutes. Let cool 5 minutes on sheets.
• Add 12 warm cookies to large bowl of granulated sugar and cardamom and toss gently to coat. Repeat with 12 more cookies. Let remaining 24 cookies cool completely on sheet. Sift powdered sugar and cardamom mixture over. (Can be made 3 days ahead. Store in airtight container.)

CARDAMOM ORANGE SUGAR COOKIES

Steps:

• Whisk flour, cardamom, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add flour mixture in three parts, beating on low speed until just blended between additions. Refrigerate until firm enough to shape.
• Divide dough in half. Form halves into ball, flatten into disks and wrap tightly in plastic. Chill until firm 45 minutes to overnight.
• Position racks in top and bottom third of oven; preheat to 350°F Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8" thickness. Cut out cookies and transfer to prepared baking sheets, spacing 1" apart. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
• Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cook completely.

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-ORANGE SUGAR COOKIES

Steps:

• Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.
• Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes. DO AHEAD: Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
• Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining sheets with fresh parchment between batches. DO AHEAD: Cookies can be made 3 days ahead. Store cookies in airtight containers at room temperature.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

CARDAMOM SUGAR

Steps:

• Crack cardamom pods open to remove seeds. Discard husks.
• Combine cardamom seeds and 2 tablespoons sugar in a spice grinder; grind until fine and evenly textured. Combine with remaining 1/2 cup plus 2 tablespoons sugar. Transfer to a glass container; seal.

DIAMOND CARDAMOM SPARKLE COOKIES

Steps:

• Dough:
• Beat granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 5 minutes. Beat in egg and lemon zest, scraping down bowl with a rubber spatula as needed.
• Sift flour, cinnamon, and nutmeg into a medium bowl. Pulse cardamom and peppercorns in a spice mill or grind in a mortar and pestle until the consistency of coarsely ground coffee-be careful not to grind too finely. (Alternatively, you can wrap in a kitchen towel and pound with a rolling pin.) Whisk cardamom, pepper, and salt into dry ingredients. With mixer on medium-low speed, gradually add to stand mixer bowl in 2-3 additions, scraping down sides and bottom of bowl between additions; beat just until combined, about 1 minute (be careful not to overmix).
• Divide dough in half and flatten each into a 4½"-wide square, about 1" thick. Wrap each square tightly in plastic and chill at least 1 hour before using.
• Do ahead: Dough can be made 3 days ahead. Keep chilled, or freeze up to 1 month. If freezing, thaw in fridge overnight before using.
• Glaze and assembly:
• Let dough sit at room temperature 20 minutes. Place 1 square of dough on a large sheet of parchment paper; unwrap and arrange plastic wrap over dough to prevent sticking (and eliminate the need for flouring). Roll out to ¼" thick and chill in the freezer until firm, at least 30 minutes.
• Remove and reserve plastic wrap. Punch out cookies with cutter and transfer right away, while dough is still cold, to a parchment-lined flexible cutting board or parchment-lined baking sheet, arranging in a single layer and placing close together for efficiency. Stack, layering with sheets of parchment in between, if needed. Freeze all pieces until ready to bake, at least 15 minutes. Well-wrapped cookies can be frozen up to 1 week. (If you do not have a diamond cookie cutter, you can roll the dough out to a ¼"-thick square and cut dough into 2"-wide strips. Cut strips on a 60° angle 2" apart to create diamonds.)
• Meanwhile, pat together scraps and roll out between leftover parchment paper and reserved plastic wrap. Repeat entire process with remaining square of dough.
• Place racks in middle and lower third of oven; preheat to 325°F. Arrange 9 frozen cookies each on 2 parchment-lined baking sheets, spacing about 1" apart. Bake cookies, rotating baking sheets front to back and top to bottom halfway through, until edges are barely golden, about 15 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely. They should be crisp but chewy. Bake remaining cookies. (If you'd like sharp defined edges and are serving cookies the same day, trim them as soon as they come out of the oven. Don't trim if you aren't eating them directly. They will harden faster.)
• While the cookies are cooling, whisk powdered sugar and corn syrup in a medium bowl, adding 1 Tbsp. lemon juice at a time, until combined. Glaze should be thick but pourable (you can thin with a bit of water if needed). Transfer 1 Tbsp. glaze to a ramekin or small bowl. Barely dip the tip of a toothpick into food coloring and mix into glaze in ramekin. Dip a fresh toothpick into ramekin with teal glaze and add to glaze in bowl; mix well to tint. Repeat process, gradually adding color until you have a soft shade of celadon. This technique is helpful when you want to create pale, subtle colors and will prevent you from oversaturating the entire quantity of glaze.
• Combine almonds and a few drops of edible gold paint (if using) in a small bowl and toss until almonds are well coated. Spread out on a plate and let dry, about 15 minutes.
• Using a small offset spatula or spoon, add a dollop of glaze on to one side of a cookie. Spread a thin layer of glaze over half of the cookie, making a straight edge along the center for a graphic look. Wipe off any excess glaze and clean up edges with your finger (keep a damp kitchen towel nearby to keep fingers clean). Transfer to a wire rack set inside a rimmed baking sheet. Sprinkle gold almonds and chunky sugars over glaze (you want to do this while it is still wet). Repeat with remaining cookies, changing the direction or even the geometric shape of the glazed area if desired. Let cookies sit until glaze is set before serving, about 3 hours. Drying time may vary depending on how thick your glaze is and the humidity.
• Do ahead: Glaze can be made 3 days ahead; transfer to an airtight container. Cover and chill. Almonds can be coated 5 days ahead; store airtight at room temperature. Cookies can be decorated 4 days ahead; store airtight at room temperature.

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).

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.

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 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.