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 VANILLA SUGAR COOKIES
Delicious Scandanavian treat. Very easy to whip together and a nice change from the basic cookie. from sweet anna's. You can absolutely replace the coconut oil with a little more butter if you'd like... I just love the little hint that the coconut oil adds to the cookies.
Provided by sofie-a-toast
Categories Dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the flour, baking powder, salt & cardamom. Set aside.
- In a large mixer bowl, cream together the butter, coconut oil and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs and vanilla until smooth.
- Mix in the flour mixture until just combined. Divide the dough in half and shape each half into a log (about 2 to 2 1/2 inches thick) and roll in plastic wrap or parchment. Place in the fridge to chill for at least an hour (or overnight -- this would be a great place to freeze the dough logs for a future treat. Just thaw them overnight in the fridge and bake as usual!).
- When you're getting ready to bake, preheat the oven to 375ºF. Line a few baking sheets with parchment paper. Take each roll out of the fridge, slice into rounds about 1/2" thick and place on the baking sheets about 1 inch apart.
- Bake until just barely golden brown on bottom, about 8-10 minutes.
Nutrition Facts : Calories 135.4, Fat 6.1, SaturatedFat 4, Cholesterol 25.7, Sodium 135, Carbohydrate 18.5, Fiber 0.4, Sugar 8.4, Protein 1.9
CARDAMOM PISTACHIO SUGAR COOKIES RECIPE BY TASTY
Here's what you need: all purpose flour, ground cardamom, fine sea salt, granulated sugar, shelled pistachios, unsalted butter, large egg, vanilla extract, powdered sugar, whole milk, dried rose petal
Provided by Tasty
Categories Desserts
Yield 48 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the flour, cardamom, and salt.
- In a food processor, combine the granulated sugar and ½ cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
- Add the butter to the stand mixer bowl and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the egg and vanilla and beat until almost combined. Add the flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide the dough into 2 portions and shape into discs. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
- Line 2 baking sheets with parchment paper.
- Working with 1 portion at a time, roll out the dough on a lightly floured surface to ⅛ inch thick. Using a 2 ⅝-inch (6-cm) scalloped-edge cutter, cut out cookies, then transfer to the prepared baking sheets, spacing 1 inch apart. Re-roll the scraps to cut out more cookies. Chill in the refrigerator for 20 minutes.
- Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
- Bake the cookies, rotating the baking sheets 180° and swapping top to bottom halfway through, until the cookies have set, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
- Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
- Using an offset spatula, spread the icing evenly over cookies, all the way to the edges. Return to the rack and immediately sprinkle the finely crushed pistachios and rose petals, if using, on top. Let sit until dry to the touch, 20 more minutes.
- Enjoy!
Nutrition Facts : Calories 65 calories, Carbohydrate 13 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 8 grams
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
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CARDAMOM SUGAR COOKIES RECIPE | LAND O’LAKES
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- 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.
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- In the bowl of a stand mixer with a paddle attachment, or with a hand beater, combine the softened butter and the sugar. Beat on medium heat for 3-4 minutes, or until the mixture is light and fluffy. Add in the egg and vanilla beans and beat until just combined.
- Sift the flour, baking powder, salt, and cardamom into the wet ingredients. Start the mixer on low to prevent the flour from exploding everywhere, and slowly increase the mixing speed as the dry ingredients are incorporated. Continue mixing on medium-high until the flour is all mixed in.
- Place the dough onto a sheet of plastic wrap and pat it into a disc about an inch thick. Refrigerate for 1 hour. It can stay in there longer, but if it has hardened completely, allow it to soften up a bit before you try to roll it.
- To bake, preheat the oven to 350° and line two baking sheets with parchment paper or silicone baking mats.
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