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 :
SPICED CARDAMOM COOKIES
When richly spiced cardamom cookies, scented with allspice and cloves, are pressed with wood-grain and scallop patterns and cut into the shapes of trees and reindeer, they create a charming woodland fantasy in each box.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 60 assorted trees and reindeer or 108 small stars
Number Of Ingredients 15
Steps:
- Whisk flour, baking soda, salt, cardamom, allspice, pepper, and cloves in a large bowl. Place butter in a mixer bowl. Bring sugars, corn syrup, and water to a boil in a large saucepan, stirring until sugar dissolves. Pour hot sugar mixture over butter, then beat on low speed until combined.
- Beat cream, egg, and vanilla in a bowl, then add to butter mixture. Beat on medium speed until well combined.
- Reduce speed to low, and add flour mixture, beating until just incorporated. Divide dough into thirds, and flatten each into a disk. Wrap each disk in plastic, and refrigerate overnight (or freeze for up to 1 month; thaw in the refrigerator).
- Preheat oven to 350 degrees. Roll out 1 disk between lightly floured parchment to 1/8-inch thickness. Alternatively, the dough can be rolled out to 1/16-inch thickness for a crisper cookie. Place a lightly floured plastic faux-bois mat on dough, pattern side down. With rolling pin, lightly roll over mat to imprint dough. Carefully remove mat. Transfer dough on parchment to a baking sheet, and refrigerate until firm, about 10 minutes. Repeat with remaining disks.
- Cut out shapes with holiday cookie cutters. (Alternatively, use tree template: Copy onto card stock, enlarging 200 percent. Cut out, place over dough, and cut along edge with the tip of a paring knife.) Transfer cookies to parchment-lined baking sheets, grouping similar sizes together and spacing them 1 inch apart. Roll out and cut scraps once. Bake cookies, rotating sheets halfway through, until edges are golden brown, 10 to 12 minutes. (If making small cookies, start checking after 8 minutes.) Transfer to wire racks, and let cool.
CARDAMOM COOKIES
We love the smell and taste of cardamom around the holidays and found this recipe in our local paper. Cardamom tastes like a mixture of ginger and maybe cinnamon and can be very strong. If you're adding more, go with a light hand.
Provided by Hungarian Gypsy
Categories Dessert
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a small bowl, whisk together baking soda, cardamom, cinnamon and flour and reserve.
- In a large bowl, using an electric mixer on medium-hgih speed, beat sugar and butter together until creamy, about 2 minutes. Add egg and beat until thouroughly combined. Reduce speed to low, add flour mixture and mix until just combined.
- Roll dough into balls and transfer to baking sheets, spacing 2 inches apart. Carefully press dough with flat bottom of drinking glass and bake until llightly browned, 14 to 16 minutes. Remove from oven and cool 2 minutes before transferring to a wire rack to cool completely.
- In a large bowl, using an electric mixer on medium-high speed, beat butter and vanilla extract until light and fluffy. Add milk, cardamom and cinnamon and beat well. Reduce speed to low and add powdered sugar to reach desired consistency. Spread icing on cooled cookies.
- Note: This icing is fairly soft, and does not harden. If you like your icing to be a bit stiffer, try adding slightly less milk and more confectioners sugar.
FINNISH CARDAMOM COOKIES
Make and share this Finnish Cardamom Cookies recipe from Food.com.
Provided by mersaydees
Categories Dessert
Time 17m
Yield 5 dozen cookies
Number Of Ingredients 7
Steps:
- In large bowl, mix together flour, baking soda, cinnamon and cardamon.
- In another bowl, beat egg until frothy.
- Beat sugar and butter into egg. Mix well.
- Add wet ingredients to dry ingredients. Mix until batter is smooth.
- Drop by teaspoonfuls onto greased and floured cookie sheet.
- Bake in 350° oven for 10 to 12 minutes or until brown.
CHERRY CARDAMOM COOKIES
These are a very soft delicious cookie. I made 8 dz for a cookie exchange at Christmas last year and they were a hit. These have to be one of the family's favourite. The first batch was gone in no time. The cream cheese adds a nice flavour to this cookie. If you like cherries you can add more by pressing 3 or 4 dried cherries into the tops of cookies before baking.
Provided by heather in Ont
Categories Dessert
Time 1h
Yield 36 cookies
Number Of Ingredients 13
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.
CHRISTMAS CARDAMOM COOKIES
Delicate green,pink and white sugar cookie flavored with cardamon and almond extract. An original recipe of mine often requested.
Provided by red white kitchen
Categories Dessert
Time 1h8m
Yield 70 cookies, 70 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a small bowl combine flour baking powder and cardamon.
- In a large bowl beat butter until softened, add sugar beat until fluffy.
- Add egg and vanilla to butter mixture, mix well.
- Gradually add flour mixture into butter mixture, beating till well mixed.
- Divide dough into thirds.
- Stir red food color into 1 third, green into another third, leave remaining third plain.
- Cover each and refrigerate 1 hour.
- Take a pinch of each color dough to make 1 1/2 inch ball.
- Place 2 inches apart on ungreased cookie sheet.
- Flatten to 1/4 inch thick with a glass dipped in sugar.
- Bake 8 minutes at 350, until egde is just starting to become golden color.
- Remove and cool on rack.
Nutrition Facts : Calories 48.7, Fat 2.7, SaturatedFat 1.7, Cholesterol 10, Sodium 22.4, Carbohydrate 5.6, Fiber 0.1, Sugar 2.9, Protein 0.5
CARDAMOM SUGAR COOKIES
The warm flavor of cardamom spices up these classic sugar cookies. They're the ideal treat for your homemade goody basket. Tint the glaze to fit the season.-Darina Jurasek, Salmon Arm, British Columbia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cardamom, salt and nutmeg; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Cover and refrigerate for at least 3 hours., Roll each disk directly on parchment to 1/8-in. thickness. Cut with a floured 2-1/2-in. snowflake-shaped cookie cutter, leaving at least 2 in. between cookies. Remove trimmings; repeat with remaining dough, refrigerating dough as needed., Place parchment with cookies on baking sheets. Bake at 325° until edges are lightly browned, 12 to 15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and milk. Pipe over cookies and sprinkle with coarse sugar and/or glitter. Let dry completely.
Nutrition Facts : Calories 88 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 65mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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