Cardamom Shortbread Cookies Recipes

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.

CARDAMOM SHORTBREAD COOKIES

Steps:

• Combine the flour, cardamom, baking powder, and salt in a bowl. Beat the butter and sugar in a large bowl using a mixer set on medium speed until fluffy. Beat in the almonds, vanilla, and rose water. Reduce mixer speed to low, gradually add the flour mixture, and continue to mix until a dough forms. Transfer the dough to a clean surface and pat into a 1/2-inch-thick rectangle. Wrap in plastic and chill for 2 hours.
• Heat oven to 350 degrees F. Roll the dough to 1/4 inch thick and use a 2-inch round cutter to cut out cookies. Bake on parchment-lined pan until golden brown, 15 to 18 minutes. Cool on wire racks.Nutritional information is based on 1 cookie.

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.

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.

PECAN CARDAMOM BAR COOKIES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Grease a 10x15 inch jellyroll pan.
• In a large bowl, cream together 1cup of butter, white sugar and brown sugar until light and fluffy. Mix in the egg yolk and 1 tablespoon of vanilla. Combine the flour, cardamom and salt; stir into the batter until it forms a soft dough. Spread evenly in the prepared pan. Brush the top with egg white and sprinkle pecans over the top.
• Bake for 1 hour in the preheated oven. Prepare the frosting while the cookies bake.
• Melt the remaining butter in a saucepan over low heat until it starts to brown. Remove from the heat and stir in confectioners' sugar until smooth. Stir in enough milk to achieve a drizzling consistency. Drizzle frosting onto the bars when warm. Cool, then cut into bars.

CARDAMOM SHORTBREAD COOKIES

Steps:

• Combine the flour, cardamom, baking powder, and salt in a bowl. Beat the butter and sugar in a large bowl using a mixer set on medium speed until fluffy. Beat in the almonds, vanilla, and rose water. Reduce mixer speed to low, gradually add the flour mixture, and continue to mix until a dough forms. Transfer the dough to a clean surface and pat into a 1/2-inch-thick rectangle. Wrap in plastic and chill for 2 hours. Heat oven to 350 degrees F. Roll the dough to 1/4 inch thick and use a 2-inch round cutter to cut out cookies. Bake on parchment-lined pan until golden brown, 15 to 18 minutes. Cool on wire racks.