Christmas Cardamom 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.

KARDAMOM PLAETZCHEN (GERMAN CHRISTMAS CARDAMOM COOKIES) RECIPE

Steps:

• Heat oven to 390 F.

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.

CHRISTMAS CARDAMOM COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a small bowl combine flour baking powder and cardamon.
• In a large bowl beat butter until softened, add sugar beat until fluffy.
• Add egg and vanilla to butter mixture, mix well.
• Gradually add flour mixture into butter mixture, beating till well mixed.
• Divide dough into thirds.
• Stir red food color into 1 third, green into another third, leave remaining third plain.
• Cover each and refrigerate 1 hour.
• Take a pinch of each color dough to make 1 1/2 inch ball.
• Place 2 inches apart on ungreased cookie sheet.
• Flatten to 1/4 inch thick with a glass dipped in sugar.
• Bake 8 minutes at 350, until egde is just starting to become golden color.
• Remove and cool on rack.

CHRISTMAS CARDAMOM BUTTER COOKIES

Steps:

• Heat oven to 375°F, oven rack in center of oven.
• Grease a heavy cookie sheet (use a veggie oil).
• Combine salt (if using) and flour in a bowl.
• Cream Butter sugar and 2 tsp of cardamom until fluffy.
• Add flour and beat at low speed.
• Stir in 1/2 cup almonds.
• Combine powdered sugar and remaining cardamom.
• Roll dough into 1 Tbsp balls one at a time.
• Roll each in the powdered sugar mixture, coat well.
• Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2" thickness. Press a couple of almond slices into each cookie (use more if you like).
• Have cookies at least a 1/2" apart.
• Bake about 14 minutes or until they are light brown.
• Cool on a rack.
• Put in airtight container.
• You can freeze and they will keep at least a couple of months.

CHERRY CARDAMOM COOKIES

Steps:

• Heat oven to 350 F.
• Toss chopped cherries and 2 Tbsp flour: set aside.
• Beat butter, sugar and cream cheese in large bowl with electric mixer on medium speed until fluffy.
• Beat in egg, buttermilk and vanilla.
• Beat in 2 1/3 cups flour, the cardamom, baking powder and baking soda on low speed just until flour is moistened.
• Stir in cherries (Dough may be streaked with pink).
• Shape dough into 1 inch balls and place 1 1/2 inches apart on ungreased cookie sheet.
• Bake 12 to 14 min or until bottoms are light golden.
• Remove from cookie sheet to wire rack;cool.
• Sprinkle with powdered sugar.

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.

BARBARA'S CARDAMOM COOKIES

Steps:

• Cream 1 cup butter and the granulated and brown sugars until fluffy.
• Add the egg yolk and 1 teaspoon vanilla, mix well.
• Stir in the flour, cardamom and salt.
• Spread in an ungreased 10 x 15" baking pan.
• Beat the egg white until bubbly but not forming peaks.
• Brush the dough with the egg white and sprinkle with the chopped nuts.
• Bake at 275°F for 1 hour.
• In a saucepan, melt the 1 1/2 Tablespoon butter until it browns slightly, remove from heat.
• Beat in 1 cup confectioner's sugar and the 1/2 teaspoon vanilla.
• Add enough milk to make a"drizzling" consistency.
• Drizzle on baked dough.
• Cut into bars.

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.

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).