Cherry Cardamom 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.

CHEERY CHERRY COOKIES

Steps:

• In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.

CHERRY CARDAMOM COOKIES

Steps:

• Heat oven to 350 F.
• Toss chopped cherries and 2 Tbsp flour: set aside.
• Beat butter, sugar and cream cheese in large bowl with electric mixer on medium speed until fluffy.
• Beat in egg, buttermilk and vanilla.
• Beat in 2 1/3 cups flour, the cardamom, baking powder and baking soda on low speed just until flour is moistened.
• Stir in cherries (Dough may be streaked with pink).
• Shape dough into 1 inch balls and place 1 1/2 inches apart on ungreased cookie sheet.
• Bake 12 to 14 min or until bottoms are light golden.
• Remove from cookie sheet to wire rack;cool.
• Sprinkle with powdered sugar.

CHERRY RUGELACH WITH CARDAMOM SUGAR

Steps:

• Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
• Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.
• Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.
• Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.
• On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.
• Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.
• Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
• Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.
• When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.
• Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.

WHOLE GRAIN CHERRY CARDAMOM SCONES

Steps:

• Preheat oven to 400°F Line a cookie sheet with parchment paper (do not spray or oil) and set aside.
• In a blender, pulverize the oats until you have coarse flour.
• Place the oats in a large mixing bowl. Add the spelt flour, cane sugar, baking powder, cardamom, baking soda, and salt.
• Using a pastry blender or two knives, cut in the butter until it is well mixed and the flour resembles coarse crumbs. Set aside.
• In a separate medium bowl, lightly beat the egg. Whisk in the buttermilk and vanilla. Add this to the flour and oat mixture. Stir to combine.
• Gently fold in the cherries.
• Drop the scones into 8 rounded balls on the parchment-lined cookie sheet a couple of inches apart from one another. The scones will rise and enlarge considerably.
• Bake until golden brown, about 17 to 20 minutes or until a toothpick inserted into the center of a scone comes out clean.
• Cool on a wire rack for 5 minutes before serving.

APPLE-CRAN-CHERRY OATMEAL COOKIES

Steps:

• Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour.
• Drop by teaspoonful onto ungreased baking sheet.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.