CARDAMOM SNAPS
A variation on gingersnaps.
Provided by Mikekey *
Categories Cookies
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375F.
- 2. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined.
- 3. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
- 4. Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.
- 5. Bake about 10 minutes or until edges are set and tops are slightly cracked.
- 6. Cool on wire rack.
GINGER SNAPS
Provided by Alton Brown
Categories dessert
Time 45m
Yield about 4 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
CARDAMOM SNAPS
Make and share this Cardamom Snaps recipe from Food.com.
Provided by akgrown
Categories Dessert
Time 25m
Yield 40-48 cookies
Number Of Ingredients 9
Steps:
- In a bowl beat shortening with mixer on med speed for 30 seconds. Add brown sugar, baking soda, cinnamon, and 1 1/2 tsp of cardamom reserving a 1/2 teaspoons Beat until combined.
- Beat in molasses and egg. Beat in flour.
- Shape dough into 1-inch balls. Roll balls in the 1/4 sugar combined with reserved 1/2 tsp cardamom.
- Bake 375* for about 10 mins or until edges are set and tops are slightly cracked. (don't over bake)Cool on wire rack.
Nutrition Facts : Calories 93.5, Fat 4, SaturatedFat 1, Cholesterol 5.3, Sodium 36.3, Carbohydrate 13.7, Fiber 0.2, Sugar 7.7, Protein 0.9
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ORANGE CARDAMOM COOKIES - SLICE-AND-BAKE COOKIES …
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- In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, cream together butter and sugar until fluffy and light in color. Add egg through cardamom and mix well.
- Form cookie dough into a log about 12-14 inches long and wrap tightly in plastic wrap. Dough will be very soft. My best advice is to pour it onto the plastic wrap along an edge and then wrap it up, forming the log as you go. It might have a lot of bumps and this is ok, as it starts to harden, you can roll it on the counter or another hard surface to make a perfect circle.
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5/5 (1)Published May 3, 2022Category Recipe Roundup
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CARDAMOM SNAPS - BETTER HOMES & GARDENS
From bhg.com
4.2/5 (27)Total Time 33 minsServings 48Calories 76 per serving
- In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
- Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.
- Bake in 375 degree F oven about 10 minutes or until edges are set and tops are slightly cracked. Cool on wire rack. Package 6 cookies in a small glass tumbler; seal with waxed paper; tie with string. Makes about 48 cookies.
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