Crispy Swedish Cardamom Cookies Food

CRISPY SWEDISH CARDAMOM COOKIES

Steps:

• In a large bowl or stand mixer, beat the butter and sugar together for 2-3 minutes, until light and fluffy. Make sure you scrape the sides and bottom of the bowl.
• In a small bowl, beat 1 egg. Add the baking ammonia and stir to dissolve. Add the mixture to the butter and beat.
• Add the flour to the bowl but don't mix it in. Use a small spoon to stir the salt, cinnamon, and cardamom into the flour. Beat the flour into the dough. Don't over mix.
• Chill the dough for 2-3 hours (or you can leave it in the fridge for 2-3 days).
• When you are ready to bake the cookies, let the dough sit on the counter for a few minutes until it is workable.
• Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper or silpats .
• Split the dough in half. Sprinkle flour onto a work surface.
• Use your hands to flatten the dough, then use a rolling pin to roll the dough out very thin, about 1/8 inch.
• Use a 2-inch biscuit cutter to shape the cookies. Use a spatula to transfer the rounds to the prepared baking sheets. They do not rise much at all, so you can fit them pretty close together.
• Keep re-rolling the scraps until it's gone. Repeat with the other half of the dough.
• In a small bowl, lightly beat 1 egg. Use a pastry brush to brush the top of each cookie. Don't be shy; use a lot. See photos.
• Bake the cookies at 350 for 8-10 minutes. They should be lightly browned on the edges.

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.

SWEDISH CARDAMOM COOKIES

Steps:

• Place the butter and icing sugar in a food processor, and process until smooth.
• Pulse in the egg, vanilla, cardamom and zest until combined.
• Add the flour and process to make a soft dough.
• Divide dough in half,place onto two (12- inch long) sheets of plastic wrap, using the plastic, shape into 8-inches long by 2-inches in diameter logs.
• Refrigerate the dough logs for 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the coloured sugars or toasted nuts on a work surface and roll the logs until completely coated.
• Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
• Bake until golden around the edges, about 20 to 25 minutes.
• Cool cookies on the pan. Remove to airtight container.

GRANDMA SALLY'S SWEDISH RUSKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).
• Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.
• Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.

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.