Cardamom Butter Cookies Recipes

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.

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.

CARDAMOM BUTTER SQUARES

Steps:

• Make cookies:
• Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
• Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
• Ice cookies:
• Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
• Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
• Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.

PISTACHIO CARDAMOM BUTTER COOKIES

Steps:

• Make the cookies:
• Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
• Meanwhile, whisk flour, salt, and baking powder in a small bowl.
• Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
• Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
• Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
• Make the glaze and assemble the cookies:
• Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
• Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
• Do ahead
• Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.

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.

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.

CARDAMOM BUTTER COOKIE

Steps:

• Cream butter and sugar until light and fluffy.
• Add eggs and vanilla and beat well.
• Sift together remaining ingredients; stir into creamed mixture and mix well.
• Chill dough, roll and cut with cookie cutters.
• Bake in a 350°F oven 10 to 12 minutes, depending on thickness of cookies.

CARDAMOM BUTTER COOKIES

Steps:

• whisk together dry ingredients, except sugar in a bowl.
• In a large bowl, beat together sugar, butter, eggs and vanilla, until fluffy.
• Reduce speed and beat in flour mixture.
• Roll into two 12-inch logs.
• Wrap in plastic and refrigerate 1 hour.
• preheat oven to 350.
• Slice into 1/4-inch slices and bake on ungreased cookie sheets 10-12 minutes.
• Cool on sheets 3 minutes, then move to 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).

CARDAMOM BUTTER CRESCENTS

Steps:

• Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.
• In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.
• Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.
• Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners' sugar.