Bittersweet Chocolate Cardamom And Orange Cookies Recipes

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BITTERSWEET CHOCOLATE COOKIES



Bittersweet Chocolate Cookies image

Provided by Gina DePalma

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Christmas     Vanilla     Winter     Edible Gift     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 dozen

Number Of Ingredients 11

2 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
5 oz fine-quality semisweet or bittersweet chocolate (not unsweetened), finely chopped
1/2 cup hazelnuts or sliced almonds, finely chopped (not in a food processor)
1 1/2 cups confectioners sugar for coating

Steps:

  • Whisk together flour, cocoa, baking powder, and salt in a bowl until combined.
  • Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add egg and vanilla, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well. Add chocolate and nuts and mix until just combined. Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
  • Roll 1 scant tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar. Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets.
  • Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. Recoat cookies with confectioners sugar.

ORANGE CARDAMOM COOKIES



Orange Cardamom Cookies image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Milk/Cream     Mixer     Egg     Dessert     Bake     Christmas     Kid-Friendly     New Year's Eve     Orange     Spice     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 1/2 to 2 dozen cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 1/2 tablespoons grated orange zest
1 1/2 teaspoons ground cardamom
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
2 tablespoons heavy cream
Equipment: a 3-inch round or 2 3/4-inch square cookie cutter
Garnish: citrus icing (optional); food coloring (optional); decorative sugar (optional)

Steps:

  • Make dough:
  • Whisk together flour, zest, cardamom, and salt.
  • Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
  • Cut and bake cookies:
  • Preheat oven to 350°F with rack in middle.
  • Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
  • Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
  • Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
  • Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
  • If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
  • Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).

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