Jackfruit Shortbread Cookies With Cardamom Recipes

CARDAMOM-SEMOLINA SHORTBREAD COOKIES

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.

JACKFRUIT SHORTBREAD COOKIES WITH CARDAMOM

Steps:

• Preheat the oven to 325 F
• In a kitchen-aid mixer bowl, add all purpose flour, confectioner's sugar, brown sugar, cardamom, and salt and mix well
• To this add soft butter and vanilla extract and mix until everything combined well.
• To this add chopped jackfruit pieces and mix again.
• Remove it from the bowl and make it into a log and warp with plastic wrap and freeze for about 15-20 minutes.
• When you are ready to bake remove the dough from the freezer and cut it into ½ inch thick slices
• Place it in cookie sheet about 2 inch apart and bake at 325F for 20 minutes or until it top golden brown color and sides becomes browner in color.
• Remove from the oven and set aside for 10 minutes in cookies in the cookie sheet and then cool completely and store it airtight container.

RICH JACKFRUIT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine brown sugar, butter, shortening, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in egg, molasses, heavy cream, and vanilla extract.
• Mix flour, oats, coconut flakes, baking powder, and salt together in a separate bowl. Add to the creamed mixture; mix until dough is just combined. Fold in jackfruit.
• Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.