Orange Cardamom Butter Cookies Food

ORANGE CARDAMOM COOKIES

Steps:

• In a medium bowl, combine the flour, cardamom, orange zest and salt. Set aside.
• Using a stand mixer fitted with a paddle attachment or hand mixer on the medium-high setting, beat together butter and sugar until light and fluffy, about 2 minutes. Mix in the egg and almond extract. Reduce the mixer speed to medium-low and add the flour mixture, mixing until just combined. Fold in the pistachios with a spoon or spatula.
• Place the dough on a sheet of plastic wrap, shape into a 2 x 12-inch (5 x 30-cm) log and wrap tightly with the plastic wrap. Refrigerate for 30 minutes or until firm and chilled through.
• Preheat oven to 350ºF (175ºC) and line a baking sheet with parchment paper. Remove the dough from the plastic wrap and slice into ⅓-inch (8-mm) thick slices. Place the slices onto the prepared baking sheet, 1 inch apart, and bake for 13 to 15 minutes, until slightly golden on the edges. Transfer to a cooling rack and allow to cool to room temperature.
• In a small, wide bowl, slowly whisk the milk, 1 tablespoon (15 milliliters) at a time, into the powdered sugar until just thin enough to coat the tops of the cookies. If too thick, add a little more milk. If too thin, whisk in a little more powdered sugar. Dip the top of each cooking into the glaze, dripping off any excess. Top with decorating sugar or ground pistachios. Allow to set before storing in an airtight container.

ORANGE CARDAMOM COOKIES

Steps:

• 1. Beat butter in a medium bowl until light and fluffy. add cardamom, soda, and pinch of salt and mix well.
• 2. gradually add the vanilla, orange rind and brown sugar. beat until smooth
• 3. Add egg and beat until well combined. fold in combined sifted flour and cream of tartar. Mix to form a soft dough
• 4. Roll mixture into a walnut sized balls and place on a greased cookie sheet, lightly flatten each ball
• 5. Bake at 350 degrees for 12-14 minutes cool on a wire rack
• 6. You can leave these plain or dust with powdered sugar. I frosted mine with 1 cup of powdered sugar that I mixed 1 tablespoon of Chai flavored sugar and just enough cream to make icing consistency.

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).

ORANGE-CARDAMOM BUTTER COOKIES

Steps:

• Melt or cream together butter, sugar, yolk, and cardamon.
• Stir in cream.
• Add orange zest. Then flour.
• 350-degrees F oven.
• Roll dough into a log about 1 - 1 1/4" in diameter.
• slice 1/4" to 1/2" thick.
• (sugar coated log on cutting board).
• 10-20 min? watch until done browned bottom just done on top.

ORANGE-CARDAMOM ICEBOX COOKIES

Steps:

• Combine sugar and shortening in large bowl.
• Beat at medium speed of electric mixer until well blended.
• Add egg, syrup, orange peel, vanilla and orange extract.
• Beat until well blended and fluffy.
• Combine flour, cardamom, baking powder, baking soda, salt and cinnamon.
• Add gradually to creamed mixture at low speed.
• Mix until well blended.
• Divide dough in half.
• Roll each half into a 12-inch long log.
• Wrap and chill 4 hours or until firm.
• Heat oven to 375°F.
• Grease baking sheets with shortening.
• Place sheets of foil on counter for cooling cookies.
• Cut rolls into 1/4-inch slices.
• Place 1 inch apart on prepared baking sheets.
• Bake at 375° for 7 to 9 minutes or until bottoms are lightly browned.
• Do not overbake.
• Cool 2 minutes on baking sheet.
• Remove cookies to foil to cool completely.
• Makes about 5 dozen cookies.