Soft Dried Cherry Pecan Cardamom Cookies Recipes

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.

CHERRY CARDAMOM COOKIES

Steps:

• Heat oven to 350° F. In small bowl, toss cherries with 2 tablespoons flour; set aside.
• In large bowl, beat butter, granulated sugar and cream cheese with electric mixer on medium speed until fluffy. Beat in egg, buttermilk and vanilla. Beat in 2 1/3 cups flour, the cardamom, baking powder and baking soda on low speed just until flour is moistened. Stir in cherries. (Dough may be streaked with pink.)
• Shape dough into 1-inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Bake 12 to 14 minutes or until bottoms are light golden. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar.

SOFT DRIED CHERRY PECAN CARDAMOM COOKIES

Steps:

• Preheat the oven to 375° and spread the pecans evenly on a baking sheet. Bake for 8-10 minutes or until the nuts are toasted and fragrant. Remove from the oven and let cool to room temperature. Roughly chop the nuts and set aside.
• In a medium bowl, combine the flour, cornstarch, baking powder, salt, cardamom and cinnamon. Whisk to combine.
• Add the sugar and butter to a large bowl and use a hand mixer on high speed for 5 minutes to cream them together until very light and fluffy. Add the egg and vanilla and mix for another 2 minutes.
• Add the flour mixture in 3 additions, blending until just combined.
• Stir in the pecans and cherries, stirring well, so they're evenly distributed. Refrigerate the cookie dough for one hour.
• While the cookie dough chills, assemble the Spiced Sugar mixture. In a small bowl, mix the sugar, cardamom and cinnamon until well combined. Set aside.
• Use a 1 1/2 to 2 tablespoon cookie scoop to portion out cookie dough. Roll the dough into a ball and toss it in the spiced sugar mixture to coat. Place the dough ball on a sheet pan that will fit into your freezer. Continue rolling and coating the cookie dough balls with spiced sugar.
• Transfer the rolled, sugared cookie dough balls to the freezer and chill for 20 minutes.
• While the dough is chilling, preheat the oven to 375°.
• Line a sheet pan with a silpat or parchment paper. Working in batches, space the cookie dough balls 3 inches apart on the cookie sheet and bake for 10 minutes or until the cookies are just barely golden. (Freeze the remaining dough balls until ready to bake). Remove from the oven and let cool for 2-3 minutes on the cookie sheet before transferring the cookies to a wire rack to cool completely.
• Store cookies in an airtight container at room temperature.

CHOCOLATE CHIP COOKIES WITH CHERRIES AND PECANS

Steps:

• Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
• Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats.
• Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets.
• Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.

CHERRY CARDAMOM COOKIES

Steps:

• Heat oven to 350 F.
• Toss chopped cherries and 2 Tbsp flour: set aside.
• Beat butter, sugar and cream cheese in large bowl with electric mixer on medium speed until fluffy.
• Beat in egg, buttermilk and vanilla.
• Beat in 2 1/3 cups flour, the cardamom, baking powder and baking soda on low speed just until flour is moistened.
• Stir in cherries (Dough may be streaked with pink).
• Shape dough into 1 inch balls and place 1 1/2 inches apart on ungreased cookie sheet.
• Bake 12 to 14 min or until bottoms are light golden.
• Remove from cookie sheet to wire rack;cool.
• Sprinkle with powdered sugar.

CHERRY RUGELACH WITH CARDAMOM SUGAR

Steps:

• Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
• Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.
• Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.
• Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.
• On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.
• Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.
• Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
• Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.
• When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.
• Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.