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.
CARDAMOM SUGAR COOKIES
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.
Nutrition Facts : Calories 80 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 50 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
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 :
RICH CARDAMOM COOKIES
I recently baked this cardamom cookie recipe for a potluck and the guests raved about them because they are unusual and delicious.
Provided by Alex Wilkens
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.
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.
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
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.
CARDAMOM COOKIES
This is an easy cookie recipe from Deborah Madison's, "Vegetarian Cooking for Everyone". The cookies are lovely on their own with that wonderful cardamom bite. I also used this recipe as a pie crust and filled it with homemade pear ice cream. The combination of cardamom and pear was spectacular. To use as a "pie crust", I just pressed chilled dough on the bottom and up the sides of a 9" pie plate and then baked in a 375 degree oven for about 10 minutes. I let the crust cool completely before filling with the ice cream. Put the entire pie back in the freezer for a couple of hours to make sure ice cream hardened up again and then took out 20 minutes before slicing and serving. I then took the pie to an friend's for an India inspired pot luck.
Provided by Diplo-mom
Categories Dessert
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.
ORANGE CARDAMOM COOKIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Milk/Cream Mixer Egg Dessert Bake Christmas Kid-Friendly New Year's Eve Orange Spice Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
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).
PECAN CARDAMOM BAR COOKIES
I have been making these delicious cookies for my family for 15 years, they love the pecan and cardamom flavor.
Provided by Lea M.
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
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.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 14.9 g, Cholesterol 20 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 91.4 mg, Sugar 9.3 g
LEMON VANILLA CARDAMOM COOKIES RECIPE BY TASTY
Here's what you need: butter, white granulated sugar, egg, whole milk, vanilla extract, ground cardamom, lemon zest, all purpose flour, powdered sugar, whole milk, vanilla extract, lemon juice, lemon zest
Provided by Susan Browne
Categories Desserts
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.
Nutrition Facts : Calories 144 calories, Carbohydrate 21 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
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- Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, cream the butter and shortening together on medium speed for 1-2 minutes.
- Add the confectioners' sugar, vanilla, cardamom, and salt. Beat on medium-low speed just until combined.
- Shape the dough into a ball and flatten into a disk. Wrap the disk tightly in plastic wrap and refrigerate for 30-60 minutes, until the dough is firm enough to roll out.
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