Diamond Cardamom Sparkle Cookies Recipes

DIAMOND CARDAMOM SPARKLE COOKIES

Steps:

• Dough:
• Beat granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 5 minutes. Beat in egg and lemon zest, scraping down bowl with a rubber spatula as needed.
• Sift flour, cinnamon, and nutmeg into a medium bowl. Pulse cardamom and peppercorns in a spice mill or grind in a mortar and pestle until the consistency of coarsely ground coffee-be careful not to grind too finely. (Alternatively, you can wrap in a kitchen towel and pound with a rolling pin.) Whisk cardamom, pepper, and salt into dry ingredients. With mixer on medium-low speed, gradually add to stand mixer bowl in 2-3 additions, scraping down sides and bottom of bowl between additions; beat just until combined, about 1 minute (be careful not to overmix).
• Divide dough in half and flatten each into a 4½"-wide square, about 1" thick. Wrap each square tightly in plastic and chill at least 1 hour before using.
• Do ahead: Dough can be made 3 days ahead. Keep chilled, or freeze up to 1 month. If freezing, thaw in fridge overnight before using.
• Glaze and assembly:
• Let dough sit at room temperature 20 minutes. Place 1 square of dough on a large sheet of parchment paper; unwrap and arrange plastic wrap over dough to prevent sticking (and eliminate the need for flouring). Roll out to ¼" thick and chill in the freezer until firm, at least 30 minutes.
• Remove and reserve plastic wrap. Punch out cookies with cutter and transfer right away, while dough is still cold, to a parchment-lined flexible cutting board or parchment-lined baking sheet, arranging in a single layer and placing close together for efficiency. Stack, layering with sheets of parchment in between, if needed. Freeze all pieces until ready to bake, at least 15 minutes. Well-wrapped cookies can be frozen up to 1 week. (If you do not have a diamond cookie cutter, you can roll the dough out to a ¼"-thick square and cut dough into 2"-wide strips. Cut strips on a 60° angle 2" apart to create diamonds.)
• Meanwhile, pat together scraps and roll out between leftover parchment paper and reserved plastic wrap. Repeat entire process with remaining square of dough.
• Place racks in middle and lower third of oven; preheat to 325°F. Arrange 9 frozen cookies each on 2 parchment-lined baking sheets, spacing about 1" apart. Bake cookies, rotating baking sheets front to back and top to bottom halfway through, until edges are barely golden, about 15 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely. They should be crisp but chewy. Bake remaining cookies. (If you'd like sharp defined edges and are serving cookies the same day, trim them as soon as they come out of the oven. Don't trim if you aren't eating them directly. They will harden faster.)
• While the cookies are cooling, whisk powdered sugar and corn syrup in a medium bowl, adding 1 Tbsp. lemon juice at a time, until combined. Glaze should be thick but pourable (you can thin with a bit of water if needed). Transfer 1 Tbsp. glaze to a ramekin or small bowl. Barely dip the tip of a toothpick into food coloring and mix into glaze in ramekin. Dip a fresh toothpick into ramekin with teal glaze and add to glaze in bowl; mix well to tint. Repeat process, gradually adding color until you have a soft shade of celadon. This technique is helpful when you want to create pale, subtle colors and will prevent you from oversaturating the entire quantity of glaze.
• Combine almonds and a few drops of edible gold paint (if using) in a small bowl and toss until almonds are well coated. Spread out on a plate and let dry, about 15 minutes.
• Using a small offset spatula or spoon, add a dollop of glaze on to one side of a cookie. Spread a thin layer of glaze over half of the cookie, making a straight edge along the center for a graphic look. Wipe off any excess glaze and clean up edges with your finger (keep a damp kitchen towel nearby to keep fingers clean). Transfer to a wire rack set inside a rimmed baking sheet. Sprinkle gold almonds and chunky sugars over glaze (you want to do this while it is still wet). Repeat with remaining cookies, changing the direction or even the geometric shape of the glazed area if desired. Let cookies sit until glaze is set before serving, about 3 hours. Drying time may vary depending on how thick your glaze is and the humidity.
• Do ahead: Glaze can be made 3 days ahead; transfer to an airtight container. Cover and chill. Almonds can be coated 5 days ahead; store airtight at room temperature. Cookies can be decorated 4 days ahead; store airtight at room temperature.

SPARKLE COOKIES

Steps:

• Heat oven to 375°F.
• Stir cookie mix, butter and egg in medium bowl until dough forms. Shape dough into 1-inch balls; roll in colored sugars. Place balls 2 inches apart on ungreased cookie sheet.
• Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Store in airtight container.

SPICED CARDAMOM COOKIES

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:

• 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.

PECAN CARDAMOM BAR COOKIES

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.

MID-CENTURY MODERN COOKIE HOUSE

Steps:

• Cookie house:
• Print and read through Mid-Century Modern Cookie House Guide, which contains templates and step-by-step assembly instructions.
• Working one at a time, roll out disks of chilled dough into ¼"-thick rectangles between a sheet of parchment paper and plastic used to wrap dough-this will eliminate the need for flouring. (In order to achieve a consistent thickness, try using ¼" bands around your rolling pin.) You should have six 8½x11" rectangles. Stack rectangles, keeping parchment and plastic wrap intact, on flexible cutting boards to keep them flat and save space. Chill dough in freezer at least 30 minutes and up to overnight.
• Template pieces on pages 10-15 of the printout guide will be cut from the 6 pieces of prepared dough. Save all scraps, gathering and re-rolling between used (but clean) parchment and plastic wrap. Repeat process to cut pieces from the last template, page 16. Gather scraps one last time and re-roll dough, keep in the freezer in case you need to make a replacement piece. Remove plastic from dough.
• Using scissors or an X-Acto knife and ruler, cut out template pieces, keeping each page's pieces together. Arrange as many cut-out template pieces as will fit on each rectangle of dough, puzzling together as needed. The templates are meant to optimize this step. Working with one rectangle of dough at a time and chilling remaining dough in the freezer, carefully cut out shapes with a sharp chef's or paring knife. For round items, use a 1"-, 2"-, or 3"-diameter biscuit or cookie cutter (jars in equivalent sizes will also work). Leave paper cutouts on each cookie to keep track of what's what and transfer to a cutting board or baking sheet. Transfer to freezer and chill while you continue to cut out remaining pieces (stack as needed). Chill all dough in the freezer 20 minutes (leave templates on top).
• Place racks in middle and lower half of oven; preheat to 325°F. Remove dough from freezer, remove templates, and gently peel away parchment underneath each piece, pulling gently down and away to avoid distorting shapes. Divide dough cutouts between 2 parchment-lined baking sheets, spacing about 1" apart. Place similarly sized items together to ensure even baking. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are golden brown, 15-17 minutes for small pieces, 20-25 for medium pieces, 25-30 minutes for large pieces. Watch carefully to avoid overbaking or underbaking; a firm but not overly browned cookie is ideal for constructing house.
• As soon as each baking sheet is removed from oven, lay each template pattern piece on its coordinating cookie again and trim as needed with a sharp knife to get clean edges. If the cookies cool too much they will crack when trimmed. If you need to trim a cold cookie, pop it back in the oven for a few minutes to warm it up, or microwave in 10-second intervals to soften. Transfer cookies to wire racks and let cool.
• Tree royal icing:
• Mix powdered sugar and meringue powder in the bowl of a stand mixer fitted with paddle attachment on low speed, adding 1 Tbsp. water at a time up to ⅔ cup and incorporating completely and scraping down sides of bowl before adding more, until the consistency of pourable cement. Continue to beat until sugar is fully hydrated and stiff peaks form, about 5 minutes.
• Fill a pastry bag fitted with #234 tip with about 1 cup of royal icing (a small portion makes it easier to pipe and control the royal icing) and close with a rubber pastry bag tie or kitchen twine. Transfer remaining icing to an airtight container. Cover with plastic wrap, pressing directly against surface to remove most air bubbles. Cover with lid, label as royal icing for trees, and chill.
• Do ahead: Icing can be made 3 days ahead. Keep chilled.
• All-purpose royal icing:
• Working in 2 batches to avoid overwhelming your mixer, beat 2 lb. powdered sugar and ¾ cup meringue powder in the bowl of a stand mixer fitted with the paddle attachment, adding 1 Tbsp. water at a time up to 14 Tbsp. and incorporating completely and scraping down sides of bowl before adding more, until the consistency of thick batter and soft peaks form. (Icing should flow easily but keep its shape. If the formula is too dry, the components may not adhere well.)
• Fill a pastry bag fitted with a #6 piping tip with about 1 cup icing and close with a rubber pastry bag tie or kitchen twine. Transfer 2 cups icing to an airtight container, cover, and label icicles. Wrap well to prevent drying out since this will be applied near the end of construction. Transfer remaining icing to another airtight container and cover with plastic wrap, pressing directly against surface. Cover with lid, label as all-purpose royal icing, and chill. (You can top off this container with second batch of icing.)
• Make second batch of icing with remaining 2 lb. powdered sugar and ¾ cup meringue powder and transfer to airtight containers and label as you did with the first batch.
• Do ahead: Icing can be made 2 weeks ahead. Keep chilled.
• Glaze:
• Whisk powdered sugar and corn syrup in a medium bowl, adding 1 Tbsp. lemon juice at a time, until combined. Glaze should be thick but pourable (you can thin with a bit of water if needed). Transfer 1 Tbsp. glaze to a ramekin or small bowl. Barely dip the tip of a toothpick into food coloring and mix into glaze in ramekin. Dip a fresh toothpick into ramekin with teal glaze and add to glaze in bowl; mix well to tint. Repeat process, gradually adding color until you have a soft shade of celadon. This technique is helpful when you want to create pale, subtle colors and prevents oversaturation of the entire quantity of glaze.
• Do ahead: Glaze can be made 3 days ahead. Cover and chill.
• Ready to build your house? For techniques and construction details, see the printable Mid-Century Modern Cookie House Guide.

CHOCOLATE SPARKLE COOKIES

Steps:

• Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
• Remove from the heat.
• Cut the butter into a few pieces and mix into the chocolate until melted.
• Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high).
• Fold in the chocolate-butter mixture.
• Gently add the ground almonds.
• Cover and refrigerate overnight.
• Heat the oven to 325 degrees.
• Line a baking sheet with parchment paper.
• Use a cookie scoop to form the dough into 1-inch balls.
• Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
• Bake until the center of the cookies is no longer wet, 9 to 12 minutes.
• When slightly cool, lightly dust the cookies with powdered sugar.

CARDAMOM COOKIES

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.

JEN'S ALMOND CARDAMOM COOKIES

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.