CARDAMOM SUGAR CRISPS
Delicious cardamom cookies made using Gold Medal® all-purpose flour and sprinkled with decorator sugar crystals - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In medium bowl, beat butter, brown sugar, 1/2 teaspoon vanilla and egg with electric mixer on medium speed until smooth. On low speed, beat in flour, salt, cardamom and cinnamon. Refrigerate dough about 1 hour or until firm.
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Gently press bottom of drinking glass onto dough to grease, then press into granulated sugar and onto dough balls to flatten to about 1 1/2 inches in diameter.
- Bake 7 to 9 minutes or until edges are just beginning to brown and centers of cookies are set. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes.
- In small bowl, mix powdered sugar, 1 teaspoon vanilla and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies; sprinkle with sugar crystals.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 9 g, TransFat 0 g
PERSIAN PISTACHIO-CARDAMOM THINS
Provided by Food Network
Categories dessert
Time 1h25m
Yield 3 to 4 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Prepare an 11 by 7 by 1 1/2-inch baking pan by lining with parchment paper.
- Combine the sugar and cardamom in a small bowl, and mix with a spoon to combine. Beat the egg whites in a large bowl with an electric mixer on high speed until stiff, beat in sugar mixture (1 tablespoon at a time) until egg whites are thick and glossy. Add the flour, salt and pistachios, and mix with a spatula to combine. Spread mixture into the prepared pan. Bake in oven for 30 minutes, until firm to touch and top is golden. Cool for 10 minutes on a rack. Reduce oven temperature to 275 degrees F. With an electric knife, or very sharp knife, cut thin slices (1/4-inch thick, 7 inches long) and place on a large cookie sheet. Bake 20 to 25 minutes longer, or until crisp, dry, and firm. Store in airtight container.
CARDAMOM COOKIES
Field editor Mary Steiner of West Bend, Wisconsin sent her recipe for these melt-in-your-mouth morsels. Cardamom, almond extract and walnuts enhance the flavor of these buttery cookies.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6 dozen.
Number Of Ingredients 7
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.
Nutrition Facts :
CARDAMOM SUGAR
I cannot eat cinnamon and there are times I miss the spice and aroma. I came up with this cinnamon sugar substitute. Enjoy this yummy sugar by sprinkling it on hot cereal, sliced fruit, or pastries. Ground cardamom could be substituted but the finished product will be less aromatic.
Provided by CarolynCooks
Categories Everyday Cooking
Time 10m
Yield 24
Number Of Ingredients 2
Steps:
- Crack cardamom pods open to remove seeds. Discard husks.
- Combine cardamom seeds and 2 tablespoons sugar in a spice grinder; grind until fine and evenly textured. Combine with remaining 1/2 cup plus 2 tablespoons sugar. Transfer to a glass container; seal.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 6.3 g, Sugar 6.2 g
CARDAMOM SUGAR COOKIES
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
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.
CARDAMOM SUGAR COOKIES
Make and share this Cardamom Sugar Cookies recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 3h15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and sugar together by hand or in a mixer, until pale and fluffy. Blend in egg and vanilla extract. In a separate bowl, stir together flour, cardamom and salt. Stir into butter mixture until just combined. Gather dough together, shape into 2 discs, wrap and chill until firm, about 1 to 2 hours, or freeze until ready to use (then thaw overnight in fridge).
- Preheat oven to 325°F On a lightly floured work surface, roll out first disc of dough to just less than ¼-inch thick. Cut out desired shapes and lift with a spatula onto a parchment-lined baking sheet. Roll second disc, saving all scraps to re-roll for more cut-outs. If you choose, add sprinkles or other decorations onto cookies before baking. Bake for 12 to 15 minutes, until edges of cookies just begin to brown. Let cool before removing from tray.
- Cookies will keep in an airtight container for up to 2 weeks.
- Glaze :.
- For glaze, combine icing sugar and milk and whisk until smooth. Brush cookies with glaze and allow to dry on cooling rack for 1 hour.
Nutrition Facts : Calories 154.7, Fat 8.1, SaturatedFat 5, Cholesterol 28.4, Sodium 53.8, Carbohydrate 19.4, Fiber 0.3, Sugar 11.2, Protein 1.5
ORANGE CARDAMOM COOKIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Milk/Cream Mixer Egg Dessert Bake Christmas Kid-Friendly New Year's Eve Orange Spice Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1/2 to 2 dozen cookies
Number Of Ingredients 10
Steps:
- Make dough:
- Whisk together flour, zest, cardamom, and salt.
- Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
- Cut and bake cookies:
- Preheat oven to 350°F with rack in middle.
- Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
- Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
- Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
- Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
- If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
- Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).
More about "cardamom sugar thins recipes"
CARDAMOM SUGAR COOKIES RECIPE | LAND O’LAKES
From landolakes.com
Servings 60Calories 80 per serving
- Combine butter and 1 cup sugar in another bowl; beat at medium speed until creamy. Add egg; beat until well combined. Add half of flour mixture; beat at low speed until well mixed. Add 1/4 cup whipping cream and vanilla; continue beating until well mixed. Add remaining flour mixture; beat until well mixed.
- Divide dough in half; shape each into flat disk. Wrap individually in plastic food wrap. Refrigerate at least 1 hour until firm.
30 CARDAMOM RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published May 3, 2022Category Recipe Roundup
- Cardamom Chicken (Masala Murgh) Love Indian food? I do too, and this masala murgh is highly recommended. This dish’s bright red-orange hue is a clear indicator of its hot and fiery flavor.
- Easy Homemade Pistachio Cardamom Ice Cream (Kulfi) The best way to refresh your palate from a hot and spicy dish is this refreshing pistachio cardamom ice cream.
- Cardamom Honey Chicken. Honey chicken alone is already good, so you can just imagine how much greater this cardamom honey chicken will be. This is roasted chicken that’s pre-bathed in a blend of honey, sherry, pepper, and cardamom.
- Spicy Sri Lankan Black Pork Curry. This Sri Lankan black pork curry has such big and bold flavors! It’s marinated overnight in a blend of Sri Lankan red curry, tamarind, cardamom, and spices.
- Masala Chai. If you call yourself a tea enthusiast, you have to learn how to make masala chai. It’s more popularly known here in the US as chai tea. It’s an Indian beverage made with black tea and spices mixed with milk.
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