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 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.
CARDAMOM SUGAR CRISPS
Delicious cardamom cookies made using Gold Medal® all-purpose flour and sprinkled with decorator sugar crystals - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In medium bowl, beat butter, brown sugar, 1/2 teaspoon vanilla and egg with electric mixer on medium speed until smooth. On low speed, beat in flour, salt, cardamom and cinnamon. Refrigerate dough about 1 hour or until firm.
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Gently press bottom of drinking glass onto dough to grease, then press into granulated sugar and onto dough balls to flatten to about 1 1/2 inches in diameter.
- Bake 7 to 9 minutes or until edges are just beginning to brown and centers of cookies are set. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes.
- In small bowl, mix powdered sugar, 1 teaspoon vanilla and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies; sprinkle with sugar crystals.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 9 g, TransFat 0 g
CARDAMOM SUGAR COOKIES
Make and share this Cardamom Sugar Cookies recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 3h15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and sugar together by hand or in a mixer, until pale and fluffy. Blend in egg and vanilla extract. In a separate bowl, stir together flour, cardamom and salt. Stir into butter mixture until just combined. Gather dough together, shape into 2 discs, wrap and chill until firm, about 1 to 2 hours, or freeze until ready to use (then thaw overnight in fridge).
- Preheat oven to 325°F On a lightly floured work surface, roll out first disc of dough to just less than ¼-inch thick. Cut out desired shapes and lift with a spatula onto a parchment-lined baking sheet. Roll second disc, saving all scraps to re-roll for more cut-outs. If you choose, add sprinkles or other decorations onto cookies before baking. Bake for 12 to 15 minutes, until edges of cookies just begin to brown. Let cool before removing from tray.
- Cookies will keep in an airtight container for up to 2 weeks.
- Glaze :.
- For glaze, combine icing sugar and milk and whisk until smooth. Brush cookies with glaze and allow to dry on cooling rack for 1 hour.
Nutrition Facts : Calories 154.7, Fat 8.1, SaturatedFat 5, Cholesterol 28.4, Sodium 53.8, Carbohydrate 19.4, Fiber 0.3, Sugar 11.2, Protein 1.5
SUGAR COOKIES (SCANDINAVIAN)
Cardamom is a much-loved spice used in Scandinavian baking. These cookies make good use of it. Bake up a batch now to enjoy with your favourite ice cream or alone, with a glass of milk.
Provided by evelynathens
Categories Dessert
Time 45m
Yield 4 dozen (approximately)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Beat the butter until creamy. Beat in the sugar until well blended.
- Stir in the egg, then the salt, cardamom, vanilla extract, and almond extract.
- Slowly add the flour, blending well.
- Refrigerate the dough for 30-90 minutes. Take out only enough to work with at one time.
- Roll to 1/8" thickness on a lightly floured board. (Flour the rolling pin lightly, too, or use a rolling pin cover.) Cut the dough with floured cutters.
- Place cookies on ungreased baking sheets (optional: use parchment paper). Leave a little room between cookies. Dust with the sugar of your choice and bake at 350°F for 11-15 minutes until lightly browned at edges. Remove cookies from baking sheets after 1-2 minutes and let them cool.
- These cookies may be frozen. You can refrigerate the dough or even freeze it for later use.
Nutrition Facts : Calories 916.2, Fat 48.2, SaturatedFat 29.7, Cholesterol 174.9, Sodium 491.8, Carbohydrate 109.6, Fiber 2.7, Sugar 38, Protein 11.8
CARDAMOM PISTACHIO SUGAR COOKIES RECIPE BY TASTY
Here's what you need: all purpose flour, ground cardamom, fine sea salt, granulated sugar, shelled pistachios, unsalted butter, large egg, vanilla extract, powdered sugar, whole milk, dried rose petal
Provided by Tasty
Categories Desserts
Yield 48 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the flour, cardamom, and salt.
- In a food processor, combine the granulated sugar and ½ cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
- Add the butter to the stand mixer bowl and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the egg and vanilla and beat until almost combined. Add the flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide the dough into 2 portions and shape into discs. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
- Line 2 baking sheets with parchment paper.
- Working with 1 portion at a time, roll out the dough on a lightly floured surface to ⅛ inch thick. Using a 2 ⅝-inch (6-cm) scalloped-edge cutter, cut out cookies, then transfer to the prepared baking sheets, spacing 1 inch apart. Re-roll the scraps to cut out more cookies. Chill in the refrigerator for 20 minutes.
- Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
- Bake the cookies, rotating the baking sheets 180° and swapping top to bottom halfway through, until the cookies have set, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
- Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
- Using an offset spatula, spread the icing evenly over cookies, all the way to the edges. Return to the rack and immediately sprinkle the finely crushed pistachios and rose petals, if using, on top. Let sit until dry to the touch, 20 more minutes.
- Enjoy!
Nutrition Facts : Calories 65 calories, Carbohydrate 13 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 8 grams
CARDAMOM SUGAR THINS
Cardamom adds flavor to these homemade cookies - perfect to serve as dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 60
Number Of Ingredients 10
Steps:
- In medium bowl, stir together flour, cardamom, baking powder and salt until blended; set aside. In large bowl, beat butter and 1 cup granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Add egg, egg yolk and vanilla; beat on low speed until combined. Add flour mixture; beat until soft dough forms. Cover and refrigerate 5 to 10 minutes or until firm.
- Heat oven to 350°F. On lightly floured surface, or between 2 sheets of waxed paper or cooking parchment paper, roll half of dough at a time to 1/8-inch thickness. Using 2-inch scalloped cookie cutter, cut out dough, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place about 1 1/2 inches apart.
- Bake 8 to 10 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with powdered sugar. Cool completely before storing in airtight container.
Nutrition Facts : Calories 45, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 4 g, TransFat 0 g
CARDAMOM-ORANGE SUGAR COOKIES
Provided by Dede Wilson
Categories Cookies Mixer Egg Dessert Bake Christmas Kid-Friendly Low Cal Orange Christmas Eve Party Potluck Butter Cardamom Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about fifty-five 3-inch cookies
Number Of Ingredients 9
Steps:
- Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.
- Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes. DO AHEAD: Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
- Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining sheets with fresh parchment between batches. DO AHEAD: Cookies can be made 3 days ahead. Store cookies in airtight containers at room temperature.
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
JEN'S ALMOND CARDAMOM COOKIES
This moist cookie has delicious a almond taste with a kick of cardamom - dreamy!
Provided by Jennifer Nottingham
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift together the flour, baking powder, baking soda, salt and cardamom. Set aside.
- In a medium bowl, cream together the butter, sugar, cream cheese and almond paste until smooth. Beat in the egg, vanilla and lemon zest. Gradually blend in the dry ingredients until well mixed. Drop by spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 92.7 calories, Carbohydrate 11.5 g, Cholesterol 16.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 51.3 mg, Sugar 5.6 g
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- In the bowl of a stand mixer with a paddle attachment, or with a hand beater, combine the softened butter and the sugar. Beat on medium heat for 3-4 minutes, or until the mixture is light and fluffy. Add in the egg and vanilla beans and beat until just combined.
- Sift the flour, baking powder, salt, and cardamom into the wet ingredients. Start the mixer on low to prevent the flour from exploding everywhere, and slowly increase the mixing speed as the dry ingredients are incorporated. Continue mixing on medium-high until the flour is all mixed in.
- Place the dough onto a sheet of plastic wrap and pat it into a disc about an inch thick. Refrigerate for 1 hour. It can stay in there longer, but if it has hardened completely, allow it to soften up a bit before you try to roll it.
- To bake, preheat the oven to 350° and line two baking sheets with parchment paper or silicone baking mats.
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