Cardamom Sugar Cookies Recipe

Cardamom Sugar Cookies Recipe

 

These Cardamom Cookies are like classic shortbread cookies a variation of butter cookies tender, and crumby, infused with the flavor of cardamom a third most expensive aromatic spice, if you like the flavor of the cardamom this cookie recipe is for you or the best exchange gift on Christmas. Make these cookies in your kitchen these are all-season and all-time my favorite; 

Cardamom the aroma of this spice is sweet and intense you too would like, All-purpose flour is best for these cookies and easily always you have in your pantry, softened unsalted butter will bring the richness; you can also use vegetable shortening with butter in half-half ratio; it will keep the cookies tender and prevents from spreading, confectioner's sugar is best for these cookies like shortbread. Also make Almond Ginger Cookies, Pecan Sandies, and Flour-less Fudge Cookies

Aromatic Spice Cardamom

Prep time: 20min

Chilling time: 30 minutes

Baking Time: 15

Yield: 3 1/2 dozen

Ingredients:

1/2 cup unsalted butter, softened

1/2 cup confectioners' sugar

1 1/2 tbsp ground cardamom 

2 1/2 cups all-purpose flour

1 tsp vanilla extract

1/4 tsp nutmeg

1/2 tsp salt

1/4 tsp baking powder

1egg, room temperature

Direction:

In a bowl beat the butter and sugar by hand or electric mixer until creamy, pale, and fluffy. Add in cardamom, and vanilla extract in the butter mixture, adding cardamom along with wet ingredients will make the flavor intense. In another bowl swift the flour, baking powder, and salt, add in the dry ingredients to wet ingredients just mix to combine. Using hand together with the dough and form the 2 bolls and flatten with palm to shape into disk form, wrap and chill for about 2 hours or over the night, thaw them to use.

 Preheat the oven to 325 degrees F. work on floured surface roll out the disk of the dough about 1/4-inch thick but I would like 1/2-inch thick as desirable for these cookies, cut out with cookie cutter into the desired shape and lift through knife onto a parchment-lined baking sheet. 

Do the same with the second disk, re-roll all scraps, and cut into the cookie shape to use the dough., if you like; sprinkle the coarse sugar onto the cookies. Bake for about 12to 15 minutes or until the edges of the cookies turn brown, let the cookies cool for 5 minutes before transferring them to the wire rack.

You can garnish the cookies with glaze for the best presentation; to make the glaze combine the powdered sugar and milk and whisk until smooth, add the cardamom powder if you like, I prefer just because of the aroma of the cardamom, brush the glaze to the cookies, and allow them to dry on wire rack.

You can store these cookies for about 2 weeks into an airtight container, to increase their shelf-life do not glaze, garnish only the batch you will consume within 2-3 days.