Chocolate Cardamom Filled Cookies Recipes

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CHOCOLATE CARDAMOM FILLED COOKIES



Chocolate Cardamom Filled Cookies image

I love cardamom and tried it in a recipe for refrigerator cookies. The filling was an after-thought. When they came out of the oven they just seeded to need the chocolate. Doesn't everything? It really works for me and I hope you like it too.

Provided by Kathie Carr

Categories     Cookies

Time 30m

Number Of Ingredients 13

COOKIES:
1 1/2 c all purpose flour
1 tsp cardamom
1/2 tsp baking soda
1/2 tsp salt
3/4 c plus 2 tablespoons softened butter, divided
3/4 c brown sugar, firmly packed
1/4 c heavy cream or half and half
FILLING:
1/2 c semi-sweet chocolate chips
2 Tbsp milk
1 c powdered sugar
1/8 tsp cardamom

Steps:

  • 1. Combine flour, 1 teaspoon cardamom, baking soda, and salt in a small bowl. Beat together 3/4 cup butter and brown sugar until fluffy. Beat in heavy cream. Then slowly add flour while beating. Spoon dough onto a large sheet of waxed paper. Using the waxed paper to help you roll this soft dough into a 10 inch long round roll. If dough is too soft to work with refrigerate for an hour and then smooth out the roll. The rounder you can make this roll the prettier your cookie will be. Wrap securely and then refrigerate for 4 hours to get it very cold and firm.
  • 2. Preheat oven to 375 degrees. Cut cold dough into 1/4 inch slices. You should have 24 slices or close to it. Place cookies 2 inches apart on ungreased cookies sheets. Bake for 10-12 minutes until cookies are set and edges are golden brown. Carefullt remove from cookie sheets and allow to cool on wire racks.
  • 3. Filling: When cookies are cool, melt chocolate chips and remaining 2 tablespons of butter. Stir together. Mix in cardamom and powdered sugar. Frost the bottom of one cookie with this filling. place a second cookie on top of frosting. Makes 1 dozen sandwich cookies.

CARDAMOM COOKIES



Cardamom Cookies image

Field editor Mary Steiner of West Bend, Wisconsin sent her recipe for these melt-in-your-mouth morsels. Cardamom, almond extract and walnuts enhance the flavor of these buttery cookies.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 6 dozen.

Number Of Ingredients 7

2 cups butter, softened
2-1/2 cups confectioners' sugar, divided
1 teaspoon ground cardamom
1/8 teaspoon salt
1-1/2 teaspoons almond extract
3-3/4 cups all-purpose flour
1 cup finely chopped walnuts

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.

Nutrition Facts :

CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES



Cardamom and Espresso Chocolate Chip Cookies image

Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.

Provided by Kim

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 13

3 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups brown sugar, firmly packed
1 cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
1 (12 ounce) bag semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
  • Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
  • Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
  • Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
  • Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.9 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 67 mg, Sugar 12.6 g

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