CRISPY SWEDISH CARDAMOM COOKIES
Swedish Cardamom cookies that are ultra buttery and crispy-crunchy, yet still light and airy. There is cinnamon in the recipe but cardamom is the star flavor. These are a family classic that we make every year. Perfect with milk, hot chocolate, or coffee!
Provided by Karen
Categories Dessert
Time 2h25m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 cookie, Calories 66 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 16 mg, Sodium 60 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
SWEDISH CARDAMOM COOKIES
Make and share this Swedish Cardamom Cookies recipe from Food.com.
Provided by lemoncurd
Categories Dessert
Time 1h10m
Yield 3 1/2 dozen cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 959.2, Fat 55, SaturatedFat 33.9, Cholesterol 199.9, Sodium 29.8, Carbohydrate 103.8, Fiber 2.8, Sugar 34.4, Protein 11.7
SWEDISH HAZELNUT & CARDAMOM COOKIES
Looking for something different for your afternoon coffee or tea? Give these Swedish treat a try! Hazelnut & Cardamom Cookies will surely satisfy your sweet tooth!
Provided by Neriz
Categories Snack
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 180-degrees C (350-degrees F).
Nutrition Facts : Calories 105 kcal, Carbohydrate 8 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 64 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SWEDISH CARDAMOM BUNS
If you're not sure what green-podded cardamom tastes like, there's no better way to find out than by tasting a Swedish kardemummabulle, a sweet bun perfumed with the southern Indian spice. The best place to try it would be at Fabrique, a Stockholm bakery that has opened a location in New York. Here, the knotted pastry is at its buttery finest, imbued with the piney warmth of the spice. The second-best place to try it would be at home, in your own kitchen, where, with a few adjustments, you can replicate the original. Yours will use less potent forms of cardamom - the store-bought ground version and the whole pods, instead of the fresh, coarsely ground seeds painstakingly removed from their shells - and may look slightly less put-together than those shaped by the professionals. And, unlike cinnamon rolls, these cardamom buns won't rise as tall or be as fluffy - but they will taste so good that no one will care.
Provided by Charlotte Druckman
Categories pastries, project, dessert
Time 4h
Yield 16 to 18 buns
Number Of Ingredients 14
Steps:
- Prepare the dough: In a small saucepan set over medium-low heat, bring the milk to 105 to 110 degrees. Remove it from the heat and pour it into a small bowl. Sprinkle the yeast on top, give it a quick whisk and let it rest a few minutes to dissolve and activate. If the yeast looks like it's clumping, whisk it gently.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, butter, cardamom, salt and the yeasted milk. Mix on the lowest setting until just combined and beginning to form a dough, 1 to 2 minutes. Continue on low to knead dough, about 2 minutes. It should go from shaggy and coarse to smooth and shiny. Working inside the bowl, give the dough a couple more kneads by hand to bring it together. You can also knead the dough entirely by hand on a work surface. (It'll take 8 minutes or so.)
- Line a 9-by-13-inch quarter sheet pan with parchment paper and dump the kneaded dough out onto it. Using your hands, pat and shape the dough into a large rectangular block. Make 4 or 5 shallow, 1/4-inch-deep slashes in the dough with a knife. Cover the baking sheet with a damp kitchen towel or plastic wrap, and transfer the dough to the refrigerator to chill for 2 hours.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, cardamom and salt on low speed just to form a granular paste. (It should resemble marzipan.) Don't overbeat it: You don't want it to be too soft or get fluffy. You can also do this by hand in a bowl, combining the ingredients with a spatula or bench scraper.
- Line two 13-by-18-inch baking sheets with parchment paper or silicone mats.
- Remove the dough from the refrigerator - it will have risen, but don't be surprised if the rise isn't significant - and let sit at room temperature for a few minutes so it's not so stiff that you can't roll it out. Place the dough on a thick silicone mat or a very lightly floured work surface and use a rolling pin to roll it out to a roughly 15-by-18-inch rectangle a little more than 1/8-inch thick, with the shorter side facing you. As you roll it in both directions, pause occasionally between rolls to relax the dough by patting it, lifting it and pulling it to straighten out any ripples.
- Dot the surface of the dough with mounds of the filling. Using an offset spatula, gently spread the filling all over the surface of the dough.
- With the short side of the dough facing you, fold the top third of the dough down over the middle third of the dough, then fold the bottom third up to cover the remaining dough.
- Go over the dough with the rolling pin a couple of times, vertically, to flatten the edges, and stretch it a few more inches before cutting and shaping. You want a 12-by-16-inch rectangle (the longer side will be facing you). If any filling oozes out, use your offset spatula to remove it so your workstation doesn't get sticky.
- Using the straight edge of a ruler and a pastry cutter (or very gently using a small, sharp knife), trim any uneven edges. Cut the dough vertically into 16 1-by-12-inch-long strips. Starting from the end, gently wrap one strip around the tips of your index, middle and fourth finger (or just the index and middle if you've got strong hands), like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn't tear. Place your thumb on top of the wrapped dough, on the side closer to your wrist, to secure the shape, then loop the remaining end of the strand over and through the center of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom.
- Place each bun on the prepared baking sheets as you go, patting it down for a flatter shape. Space the buns evenly (you can eyeball it). Leave them to proof at room temperature, uncovered, for about 1 hour. They should expand and soften.
- Meanwhile, heat oven to 450 degrees.
- Finish the buns: In a small bowl, using a fork or whisk, beat the egg together with 1 tablespoon water until well combined and frothy.
- Grind the cardamom pods in a spice grinder, making sure you break down the tough outer husks. Transfer the ground spice to a small bowl and whisk it together with the sugar.
- Lightly brush each bun with the egg wash, and generously sprinkle the tops of the buns with the cardamom sugar, using about 1/2 teaspoon per bun.
- Bake for 8 minutes, then lower temperature to 375 degrees, rotate trays completely (180 degrees and top to bottom, bottom to top) and continue baking for an additional 12 minutes. The surface of the buns should be golden brown. (Some butter may seep out of the buns and pool - that's normal - but if you're worried that it will burn on the trays, cover the buns with parchment paper toward the end of baking, once they've reached the desired color.)
- Let the buns cool for 10 minutes before eating, so the spiced, sweet buttery goo that pools around their edges can harden into crispy candylike edges, or let them cool entirely.
CARDAMOM COOKIES
Field editor Mary Steiner of West Bend, Wisconsin sent her recipe for these melt-in-your-mouth morsels. Cardamom, almond extract and walnuts enhance the flavor of these buttery cookies.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
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- Warm the milk gently until it just starts to bubble then remove from the heat and set aside to cool slightly. Once it's tepid, sprinkle the yeast over the top and set aside while you prepare out other ingredients.
- When the dough is almost done with it's first rise, mix together the butter, sugar and cardamom for the filling.
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CARDAMOM CRESCENTS RECIPE | BON APPéTIT
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4.3/5 (46)Servings 50
- Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper. Whisk first 4 ingredients in a medium bowl. Combine 1/2 cup sugar and pecans in a food processor; pulse until coarse meal forms. Using an electric mixer, beat butter and vanilla in a medium bowl until creamy, 2–3 minutes. Add nut mixture; beat to blend. Add dry ingredients; blend well (dough will be moist but still crumbly). Transfer to a work surface; knead to form a ball, about 4 turns.
- Measure 1 rounded Tbsp. of dough; form into a ball, then roll into a 1 1/2"-long log. Gently bend into a crescent shape, pinching ends to taper (cookies may crack slightly). Repeat with remaining dough, spacing about 1" apart on prepared sheets.
- Bake, rotating sheets halfway through baking, until bottoms are golden 12–15 minutes. Sift remaining 1 cup powdered sugar into a shallow wide bowl. Working in batches of about 8 cookies each, roll warm cookies gently in powdered sugar to coat. Transfer to wire rack to let cool. Roll or dust cooled cookies with powdered sugar. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.
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