Cardamom Sugar Crisps Food

CARDAMOM SUGAR CRISPS

Steps:

• Heat oven to 350°F. In medium bowl, beat butter, brown sugar, 1/2 teaspoon vanilla and egg with electric mixer on medium speed until smooth. On low speed, beat in flour, salt, cardamom and cinnamon. Refrigerate dough about 1 hour or until firm.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Gently press bottom of drinking glass onto dough to grease, then press into granulated sugar and onto dough balls to flatten to about 1 1/2 inches in diameter.
• Bake 7 to 9 minutes or until edges are just beginning to brown and centers of cookies are set. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes.
• In small bowl, mix powdered sugar, 1 teaspoon vanilla and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies; sprinkle with sugar crystals.

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.

SPICY CARDAMOM CRISPS

Steps:

• Combine sugar and butter in large bowl.
• Beat at medium speed, scraping bowl often, until creamy.
• Add egg, corn syrup, water and vanilla; beat until well mixed.
• Reduce speed to low; add all remaining ingredients except almonds.
• Beat until well mixed.
• Divide dough into thirds.
• Shape each third into 1/2-inch thick squares.
• Wrap each square in plastic food wrap. Refrigerate until firm (1 to 2 hours).
• Heat oven to 375°F
• Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 12x10-inch rectangle.
• Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles.
• Place 1 inch apart onto ungreased cookie sheets.
• Lightly press almonds into center of each cookie.
• Bake for 7 to 9 minutes or until edges are very lightly browned and cookies are set.

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.