Lemon Vanilla Cardamom Cookies Recipe By Tasty

CARDAMOM COOKIES

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.

CARDAMOM SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cardamom, salt and nutmeg; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Cover and refrigerate for at least 3 hours., Roll each disk directly on parchment to 1/8-in. thickness. Cut with a floured 2-1/2-in. snowflake-shaped cookie cutter, leaving at least 2 in. between cookies. Remove trimmings; repeat with remaining dough, refrigerating dough as needed., Place parchment with cookies on baking sheets. Bake at 325° until edges are lightly browned, 12 to 15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and milk. Pipe over cookies and sprinkle with coarse sugar and/or glitter. Let dry completely.

LEMON VANILLA CARDAMOM COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
• In a large mixing bowl, beat the butter at high speed until creamy and smooth. Add the sugar and beat at medium speed until light and fluffy, scraping the bowl as needed.
• Add the egg, cardamom, and lemon zest and beat at medium low speed until thoroughly mixed. Slowly add the flour at low speed, to prevent mess. Mix until soft dough forms.
• Form 1 tbsp-sized dough balls and place 2-3 inches apart on the baking sheet.
• Bake for 25 minutes or until golden brown and slightly loose.
• To make glaze, whisk together powdered sugar and milk.
• Add the lemon juice, lemon zest, and vanilla extract and whisk until fully combined. The texture should be thin.
• After baking, take the cookies out of the oven and let cool on a baking rack for 10 minutes.
• After cooling, dip the top of each cookie face forward into the glaze and top with lemon zest.
• Serve.