Cardamom Orange Sugar Cookies Recipes

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CARDAMOM SUGAR COOKIES



Cardamom Sugar Cookies image

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

1 cup unsalted butter, room temperature
3/4 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup icing sugar, sifted
3 tablespoons milk

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

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).

CARDAMOM ORANGE SUGAR COOKIES



Cardamom Orange Sugar Cookies image

Make and share this Cardamom Orange Sugar Cookies recipe from Food.com.

Provided by Ambervim

Categories     Dessert

Time 26m

Yield 55 Cookies

Number Of Ingredients 9

2 1/2 cups flour
1 1/4 teaspoons cardamom
1/2 teaspoon salt
1 1/2 cups unsalted butter, room temp
1 cup sugar
2 tablespoons sugar
1 1/2 teaspoons finely grated orange peel
1/2 teaspoon vanilla extract
1 large egg, room temp

Steps:

  • Whisk flour, cardamom, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add flour mixture in three parts, beating on low speed until just blended between additions. Refrigerate until firm enough to shape.
  • Divide dough in half. Form halves into ball, flatten into disks and wrap tightly in plastic. Chill until firm 45 minutes to overnight.
  • Position racks in top and 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" thickness. Cut out cookies and transfer to prepared baking sheets, spacing 1" apart. 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 cook completely.

Nutrition Facts : Calories 82.5, Fat 5.2, SaturatedFat 3.2, Cholesterol 16.7, Sodium 23.3, Carbohydrate 8.5, Fiber 0.2, Sugar 4.1, Protein 0.8

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