Iraqi Cardamom Cookies Hadgi Badah Recipes

CARDAMOM COOKIES

Steps:

• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• In a small bowl, whisk together baking soda, cardamom, cinnamon and flour and reserve.
• In a large bowl, using an electric mixer on medium-hgih speed, beat sugar and butter together until creamy, about 2 minutes. Add egg and beat until thouroughly combined. Reduce speed to low, add flour mixture and mix until just combined.
• Roll dough into balls and transfer to baking sheets, spacing 2 inches apart. Carefully press dough with flat bottom of drinking glass and bake until llightly browned, 14 to 16 minutes. Remove from oven and cool 2 minutes before transferring to a wire rack to cool completely.
• In a large bowl, using an electric mixer on medium-high speed, beat butter and vanilla extract until light and fluffy. Add milk, cardamom and cinnamon and beat well. Reduce speed to low and add powdered sugar to reach desired consistency. Spread icing on cooled cookies.
• Note: This icing is fairly soft, and does not harden. If you like your icing to be a bit stiffer, try adding slightly less milk and more confectioners sugar.

CARDAMOM COOKIES

Steps:

• In a large bowl, with mixer on medium speed, beat butter and sugar until smooth.
• add molasses and beat until well blended.
• In a medium bowl, mix flour, soda, cardamom, and cinnamon, Stir or beat into butter mixture until well blended.
• Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.
• Shape dough into 1-inch balls.
• With lightly floured hands, roll into a rope about 2 1/2 inches long and 1/2 inch thick; bend rope into a horseshoe.
• Place cookies about 2 inches apart on parchment lined or buttered 12 x 15-inch baking sheets.
• Bake cookies in a 350° oven just until edges begin to brown, 7-9 minutes.
• Let cookies cool on pan 5 minutes, then use spatula to transfer to rack to cool completely.

CARDAMOM COOKIES

Steps:

• Cream the butter and sugars until light and fluffy, then beat in the egg yolk.
• Stir in the cardamom, salt, and flour.
• Divide the dough in two, roughly shape each piece into a log about 1 inch thick, then roll in plastic wrap or wax paper. Pull each log through you thumb and first finger to make it even and, if you prefer, longer and narrower.
• Refrigerate until firm or freeze until ready to use.
• Preheat oven to 375°F
• Cut the dough into 1/4-inch rounds or diagonals and set themon cookie sheets at least 1 inch apart.
• Bake until pale golden on top and lightly browned around the edges, 8 to 10 minutes.
• Cool. Serve plain or dusted with confectioner's sugar.
• Note: Time to Make does not include the time to chill the dough.