Cardamom Shortbread Cookies Recipes

CARDAMOM-SEMOLINA SHORTBREAD COOKIES

Cardamom-Semolina Shortbread Cookies image

Provided by Food Network

Categories dessert

Time 1h40m

Yield about 8 dozen cookies

Number Of Ingredients 8

Ingredients

3 1/4 cups all-purpose flour
3/4 cup semolina flour
2 1/4 teaspoons ground cardamom
4 sticks unsalted butter, softened
1 3/4 cups sugar
1/4 teaspoon salt
2 large egg yolks
1 teaspoon orange-flower water, available at gourmet markets, or substitute orange extract or liqueur

Steps:

Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside.
Using a mixer, beat the butter, 1 1/4 cups sugar and the salt in a large bowl until light and fluffy. Scrape down the sides of the bowl, then add the egg yolks; mix well. Add the dry ingredients and mix until just incorporated. Mix in the orange-flower water.
Divide the dough in half; place each half on a sheet of wax paper. Using the wax paper, roll each piece of dough into a 12-by-1 1/2-inch log. Wrap tightly and chill until firm, at least 1 hour.
Preheat the oven to 350 degrees. Mix the remaining 1/2 cup sugar and 1/4 teaspoon cardamom in a bowl. Slice one log of dough into 1/4-inch-thick rounds (keep the remaining log refrigerated). Dip the tops of dough rounds in the cardamom sugar and arrange on ungreased baking sheets; bake until golden brown, 12 to 15 minutes. Place the cookies on a wire rack to cool. Repeat with the remaining log of dough.

CARDAMOM SHORTBREAD COOKIES

Cardamom Shortbread Cookies image

From a Minneapolis Star-Tribune page, http://www.startribune.com/lifestyle/taste/11402976.html I believe these were some kind of winner in some kind of contest.

Provided by Joe Germuska

Categories Bar Cookie

Time 1h30m

Yield 36 bar cookies

Number Of Ingredients 14

Ingredients

1 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups flour
2 teaspoons ground cardamom
1/4 teaspoon salt
1/3 cup chopped nuts
1 1/2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup powdered sugar
milk, as needed
candied fruit, if desired, for garnish

Steps:

Preheat oven to 275 degrees. In a large bowl using an electric mixer on medium-high speed, beat butter, granulated sugar and brown sugar until creamy.
Add egg yolk and vanilla extract and mix until thoroughly combined. In a medium bowl, whisk together flour, cardamom and salt. Reduce speed to low and add flour mixture to butter mixture until thoroughly combined.
Spread dough into an ungreased 9- by 13-inch baking pan. Brush egg white over dough, sprinkle evenly with chopped nuts and bake for 1 hour.
Remove from oven and transfer to a wire rack to cool completely.
To make icing: In a large bowl, using an electric mixer on medium speed, beat melted butter and vanilla into powdered sugar. Add milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Spread icing over slightly warm bars. Allow icing to set and cut bars into cookies while bars are still slightly warm. Decorate with candied fruit, if desired.

Nutrition Facts : Calories 120.4, Fat 6.5, SaturatedFat 3.7, Cholesterol 20.7, Sodium 67.7, Carbohydrate 14.8, Fiber 0.3, Sugar 9.1, Protein 1.2

CARDAMOM SHORTBREAD COOKIES

CARDAMOM SHORTBREAD COOKIES image

Categories Cookies Dessert Bake Christmas

Yield 3 dozen

Number Of Ingredients 9

Ingredients

2 cup(s) Flour
1 1/2 teaspoon(s) Ground Cardamom
1 teaspoon(s) Baking Powder
1/4 teaspoon(s) Salt
1 cup(s) Butter, softened
2/3 cup(s) Confectioners' Sugar
1/2 cup(s) Finely Ground Blanched Almonds
1/2 teaspoon(s) Vanilla Extract
2 teaspoon(s) Rose Water

Steps:

Combine the flour, cardamom, baking powder, and salt in a bowl. Beat the butter and sugar in a large bowl using a mixer set on medium speed until fluffy. Beat in the almonds, vanilla, and rose water. Reduce mixer speed to low, gradually add the flour mixture, and continue to mix until a dough forms. Transfer the dough to a clean surface and pat into a 1/2-inch-thick rectangle. Wrap in plastic and chill for 2 hours. Heat oven to 350 degrees F. Roll the dough to 1/4 inch thick and use a 2-inch round cutter to cut out cookies. Bake on parchment-lined pan until golden brown, 15 to 18 minutes. Cool on wire racks.

PECAN CARDAMOM BAR COOKIES

Pecan Cardamom Bar Cookies image

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

Ingredients

1 cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1 egg, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 tablespoon cardamom
¾ teaspoon salt
⅓ cup chopped pecans
1 ½ tablespoons Butter
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon milk, or as needed

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

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