Spiced Cardamom Cookies Recipes

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SPICED CARDAMOM COOKIES



Spiced Cardamom Cookies image

When richly spiced cardamom cookies, scented with allspice and cloves, are pressed with wood-grain and scallop patterns and cut into the shapes of trees and reindeer, they create a charming woodland fantasy in each box.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 60 assorted trees and reindeer or 108 small stars

Number Of Ingredients 15

5 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 tablespoon coarse salt
1 tablespoon ground cardamom
1 teaspoon ground allspice
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cloves
8 ounces (2 sticks) unsalted butter, cut into pieces and softened
1 cup dark-brown sugar
1/2 cup granulated sugar
1/2 cup dark corn syrup
1/4 cup water
1/4 cup heavy cream, room temperature
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract

Steps:

  • Whisk flour, baking soda, salt, cardamom, allspice, pepper, and cloves in a large bowl. Place butter in a mixer bowl. Bring sugars, corn syrup, and water to a boil in a large saucepan, stirring until sugar dissolves. Pour hot sugar mixture over butter, then beat on low speed until combined.
  • Beat cream, egg, and vanilla in a bowl, then add to butter mixture. Beat on medium speed until well combined.
  • Reduce speed to low, and add flour mixture, beating until just incorporated. Divide dough into thirds, and flatten each into a disk. Wrap each disk in plastic, and refrigerate overnight (or freeze for up to 1 month; thaw in the refrigerator).
  • Preheat oven to 350 degrees. Roll out 1 disk between lightly floured parchment to 1/8-inch thickness. Alternatively, the dough can be rolled out to 1/16-inch thickness for a crisper cookie. Place a lightly floured plastic faux-bois mat on dough, pattern side down. With rolling pin, lightly roll over mat to imprint dough. Carefully remove mat. Transfer dough on parchment to a baking sheet, and refrigerate until firm, about 10 minutes. Repeat with remaining disks.
  • Cut out shapes with holiday cookie cutters. (Alternatively, use tree template: Copy onto card stock, enlarging 200 percent. Cut out, place over dough, and cut along edge with the tip of a paring knife.) Transfer cookies to parchment-lined baking sheets, grouping similar sizes together and spacing them 1 inch apart. Roll out and cut scraps once. Bake cookies, rotating sheets halfway through, until edges are golden brown, 10 to 12 minutes. (If making small cookies, start checking after 8 minutes.) Transfer to wire racks, and let cool.

FINNISH CARDAMOM COOKIES



Finnish Cardamom Cookies image

Make and share this Finnish Cardamom Cookies recipe from Food.com.

Provided by mersaydees

Categories     Dessert

Time 17m

Yield 5 dozen cookies

Number Of Ingredients 7

1 cup flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 egg
3/4 cup sugar
1/2 cup butter, melted

Steps:

  • In large bowl, mix together flour, baking soda, cinnamon and cardamon.
  • In another bowl, beat egg until frothy.
  • Beat sugar and butter into egg. Mix well.
  • Add wet ingredients to dry ingredients. Mix until batter is smooth.
  • Drop by teaspoonfuls onto greased and floured cookie sheet.
  • Bake in 350° oven for 10 to 12 minutes or until brown.

NORWEGIAN SPICE COOKIES



Norwegian Spice Cookies image

I saw all these warming spices and I knew I'll like this recipe. I just enjoy Cardamom. Found at: http://www.webterrace.com/christmascookies/recipe2.htm

Provided by Rita1652

Categories     Dessert

Time 20m

Yield 32 cookies

Number Of Ingredients 13

3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
1 large egg white, mixed with
1 tablespoon water

Steps:

  • Combine flour, cinnamon, ginger, cloves, salt, nutmeg and cardamom in bowl.
  • Beat butter and sugar in large bowl until creamy.
  • Beat in eggs and vanilla until fluffy.
  • Stir in flour mixture.
  • Divide dough in half; flatten into disks.
  • Wrap in plastic.
  • Refrigerate for 1 hour.
  • Heat oven to 350°.
  • Coat 3 ½ - 4 ½-inch cookie-cutter molds with nonstick cooking spray.
  • On lightly floured surface with floured rolling pin, roll out half of dough ¼-inch thick.
  • Press cutter molds gently into dough.
  • Gently pull cookies out of molds.
  • Place on ungreased baking sheets.
  • Brush with egg white.
  • Reroll scraps.
  • Repeat with remaining dough.
  • Bake in 350° oven 10-12 minutes, until golden.
  • Remove to racks to cool.
  • Store at room temperature or freeze.

CARDAMOM SUGAR COOKIES



Cardamom Sugar Cookies image

The warm flavor of cardamom spices up these classic sugar cookies. They're the ideal treat for your homemade goody basket. Tint the glaze to fit the season.-Darina Jurasek, Salmon Arm, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
Coarse sugar and/or edible glitter

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.

Nutrition Facts : Calories 88 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 65mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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