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.
Yield 60 cookies Number Of Ingredients 14 Steps:
Combine flour, baking powder, 3/4 teaspoon cardamom and salt in bowl; mix well. Set aside. Combine butter and 1 cup sugar in another bowl; beat at medium speed until creamy. Add egg; beat until well combined. Add half of flour mixture; beat at low speed until well mixed. Add 1/4 cup whipping cream and vanilla; continue beating until well mixed. Add remaining flour mixture; beat until well mixed. Divide dough in half; shape each into flat disk. Wrap individually in plastic food wrap. Refrigerate at least 1 hour until firm. Heat oven to 350°F. Combine 1/2 cup sugar and 1/2 teaspoon cardamom in bowl; set aside. Roll out dough, one half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness. Cut into desired shapes with 2- to 2 1/2-inch cookie cutter. Place onto ungreased cookie sheets. Brush tops of cookies lightly with whipping cream; sprinkle with cardamom sugar. Bake 8-10 minutes or until light golden brown around edges. Remove to cooling rack; cool completely.
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.
Number Of Ingredients 10 Steps:
Preheat oven to 375. Grease 2 baking sheets. Combine flour, cardamom and salt. In a seperate bowl, beat butter until creamy, and add sugar. Continue to beat until light and fluffy. Gradually beat in flower mixture until well-blended, stir in ground almonds.In a small bowl, stir together powdered sugar and cardamom. Shape dough into 1 1/2 inch balls, coat in sugar-spice mixture. Place 1 1/2 inches apart on baking sheets. Dip the bottom of a glass into sugar mixture and flatten cookies to 1/2 inch thick rounds. Decorate with sliced almonds. Bake cookies until golden brown, about 12-14 minutes. Remove sheets to wire racks to cool 2-3 minutes. Remove cookies to wire racks to cool completely.
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.
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.
Yield 3 dozen Number Of Ingredients 9 Steps:
Cream the butter, cream cheese and sugar until light and fluffy. Add the egg, vanilla and cardamom and mix until incorporated. In a sperate bowl, combine flour, baking powder and salt. Stir the dry ingredients into the butter mixture until well-blended. Chill dough for 5 minutes. Scoop dough by heaping tablespoon and roll into a ball. Repeat as necessary until dough is all portioned. Place on an ungreased baking sheet, leaving 2-inches between cookies and bake for 8-10 minutes or until cookies are a pale golden around the edges. Cool and dust with powdered sugar.
Time 28m Yield 36 cookies Number Of Ingredients 7 Steps:
Cream the butter and sugars until light and fluffy, then beat in the egg yolk. Stir in the cardamom, salt, and flour. Divide the dough in two, roughly shape each piece into a log about 1 inch thick, then roll in plastic wrap or wax paper. Pull each log through you thumb and first finger to make it even and, if you prefer, longer and narrower. Refrigerate until firm or freeze until ready to use. Preheat oven to 375°F Cut the dough into 1/4-inch rounds or diagonals and set themon cookie sheets at least 1 inch apart. Bake until pale golden on top and lightly browned around the edges, 8 to 10 minutes. Cool. Serve plain or dusted with confectioner’s sugar. Note: Time to Make does not include the time to chill the dough.
Yield Makes 1 1/2 to 2 dozen cookies Number Of Ingredients 10 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).
Time 1h20m Yield 36 Number Of Ingredients 13 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.
More about “cardamom cookies recipes”
Yield 24 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. In a large mixing bowl, beat the butter at high speed until creamy and smooth. Add the sugar and beat at medium speed until light and fluffy, scraping the bowl as needed. Add the egg, cardamom, and lemon zest and beat at medium low speed until thoroughly mixed. Slowly add the flour at low speed, to prevent mess. Mix until soft dough forms. Form 1 tbsp-sized dough balls and place 2-3 inches apart on the baking sheet. Bake for 25 minutes or until golden brown and slightly loose. To make glaze, whisk together powdered sugar and milk. Add the lemon juice, lemon zest, and vanilla extract and whisk until fully combined. The texture should be thin. After baking, take the cookies out of the oven and let cool on a baking rack for 10 minutes. After cooling, dip the top of each cookie face forward into the glaze and top with lemon zest. Serve.
