Jackfruit Shortbread Cookies With Cardamom Food

CARDAMOM SHORTBREAD COOKIES

Steps:

• In a large bowl, whisk the flour, corn starch, powdered sugar, cardamom and salt.
• Add in the butter and mix using a electric hand mixer until fully combined.
• Add in the milk and mix until it forms into a dough. Use your hand to knead the dough if needed. Knead the dough until it's smooth and form it into a ball. Make sure not to knead it too much, just enough to bring it together.
• Form the dough into a log about two inches in a diameter and wrap tightly in a plastic wrap. Refrigerate for one hour.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Take the cookie dough log out of the fridge, place it on a cutting board and cut slices about ¼ inch thick.
• Place the cookies on the baking sheet and bake in the oven for 12 minutes until they'r slightly golden on the edges and at the bottom.
• Let the cookies cool for 10 minutes then transfer to the cooling rack.

JAM SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.
• Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
• Bake the crust, 15 minutes. Spread the preserves on top, leaving a 1/2-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares.

JACKFRUIT SHORTBREAD COOKIES WITH CARDAMOM

Steps:

• Preheat the oven to 325 F
• In a kitchen-aid mixer bowl, add all purpose flour, confectioner's sugar, brown sugar, cardamom, and salt and mix well
• To this add soft butter and vanilla extract and mix until everything combined well.
• To this add chopped jackfruit pieces and mix again.
• Remove it from the bowl and make it into a log and warp with plastic wrap and freeze for about 15-20 minutes.
• When you are ready to bake remove the dough from the freezer and cut it into ½ inch thick slices
• Place it in cookie sheet about 2 inch apart and bake at 325F for 20 minutes or until it top golden brown color and sides becomes browner in color.
• Remove from the oven and set aside for 10 minutes in cookies in the cookie sheet and then cool completely and store it airtight container.

CARDAMOM-SEMOLINA SHORTBREAD COOKIES

Steps:

• Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside.
• Using a mixer, beat the butter, 1 1/4 cups sugar and the salt in a large bowl until light and fluffy. Scrape down the sides of the bowl, then add the egg yolks; mix well. Add the dry ingredients and mix until just incorporated. Mix in the orange-flower water.
• Divide the dough in half; place each half on a sheet of wax paper. Using the wax paper, roll each piece of dough into a 12-by-1 1/2-inch log. Wrap tightly and chill until firm, at least 1 hour.
• Preheat the oven to 350 degrees. Mix the remaining 1/2 cup sugar and 1/4 teaspoon cardamom in a bowl. Slice one log of dough into 1/4-inch-thick rounds (keep the remaining log refrigerated). Dip the tops of dough rounds in the cardamom sugar and arrange on ungreased baking sheets; bake until golden brown, 12 to 15 minutes. Place the cookies on a wire rack to cool. Repeat with the remaining log of dough.

BROWN BUTTER CARDAMOM COOKIES

Steps:

• Heat butter in a medium saucepan over medium heat until lightly browned, 3 to 5 minutes; remove from heat and set aside to cool.
• In a large bowl, whisk together flour, salt, and cardamom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together browned butter and both sugars until light and fluffy. Gradually add flour mixture and mix until just combined. Turn dough out onto work surface and divide into two equal pieces. Form each piece into a rectangle.
• Preheat oven to 350 degrees.
• Working with one piece of dough at a time (and keeping remaining piece covered with plastic wrap), place dough on a nonstick baking mat and loosely cover with plastic wrap. Roll dough out between baking mat and plastic wrap to form a large rectangle, 1/16-inch-thick. Remove plastic wrap and place a faux-bois mat on dough, pattern side down. With rolling pin, lightly roll over mat to imprint dough.
• Carefully remove faux-bois mat. Trim edges of dough and reserve scraps. Cut into four 6-by-4-inch rectangles or two 12-by-14-inch rectangles. Carefully transfer nonstick baking mat to a baking sheet and transfer to freezer; freeze until dough is chilled, about 10 minutes. Repeat process with scraps and remaining piece of dough.
• Once dough is chilled, position rectangles so that they are 1 inch apart. Transfer to oven and bake until edges are slightly brown, 10 to 12 minutes. Transfer cookies to a wire rack and brush with maple syrup; let cool completely.

RICH JACKFRUIT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine brown sugar, butter, shortening, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in egg, molasses, heavy cream, and vanilla extract.
• Mix flour, oats, coconut flakes, baking powder, and salt together in a separate bowl. Add to the creamed mixture; mix until dough is just combined. Fold in jackfruit.
• Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.

CARDAMOM SHORTBREAD COOKIES

Steps:

• Preheat oven to 275 degrees. In a large bowl using an electric mixer on medium-high speed, beat butter, granulated sugar and brown sugar until creamy.
• Add egg yolk and vanilla extract and mix until thoroughly combined. In a medium bowl, whisk together flour, cardamom and salt. Reduce speed to low and add flour mixture to butter mixture until thoroughly combined.
• Spread dough into an ungreased 9- by 13-inch baking pan. Brush egg white over dough, sprinkle evenly with chopped nuts and bake for 1 hour.
• Remove from oven and transfer to a wire rack to cool completely.
• To make icing: In a large bowl, using an electric mixer on medium speed, beat melted butter and vanilla into powdered sugar. Add milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Spread icing over slightly warm bars. Allow icing to set and cut bars into cookies while bars are still slightly warm. Decorate with candied fruit, if desired.