Cardamom Cookies With Frozen Yogurt And Mango Recipes

Steps:

• Preheat oven to 375 degrees. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, 3 minutes. Add lemon zest, cardamom, and salt; beat until combined, scraping down bowl as needed. With mixer on low, add flour and mix until combined.
• Form dough into ten 1 1/2-inch balls and place, 2 inches apart, on a parchment-lined baking sheet. With the bottom of a glass or measuring cup dipped in flour, gently flatten each ball. Bake until cookies are golden around edge, 10 to 12 minutes, rotating sheet halfway through. Transfer cookies to a wire rack and let cool completely, then dust with confectioners' sugar.
• Divide frozen yogurt among four bowls; top with mango and pistachios. Serve with cookies.

Steps:

• Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
• Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.

Steps:

• First begin by pureeing two fresh mangoes in a blender with just enough water as was necessary to grind them to a smooth mixture.
• Combine 16 oz of Greek yogurt (rBGH free) together with the mango mixture and 1/2 cup sugar in the ice cream maker.
• While the mixture was churning in an ice cream maker, add 1/2 tsp cardamom and 3 drops yellow food coloring for a vibrant yellow color. Also add 1/2 tsp vanilla extract.
• After 30 minutes of churning, the frozen mango lassi will be ready to be frozen in a freezer. Allow to freeze for at least four hours before serving.

Steps:

• Peel the mango and cut into cubes into a bowl.
• Mix in the yogurt and ground cardamom and sweeten to your taste.
• Refrigerate for about 30 minutes to allow flavors to blend.
• Serve in bowls with pistachio or mint as garnish, if desired.

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.

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.