Cardamom Walnut Cookies Recipes

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.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Bake on the lower rack until toasted, 10 to 12 minutes; let cool completely. Pulse the nuts in a food processor until finely ground. Add the flour and pulse to combine; set aside.
• Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 4 minutes. Add 1/2 cup confectioners' sugar, the vanilla, cardamom and salt; beat until combined. Reduce the mixer speed to low and beat in the walnut-flour mixture until just incorporated. Cover the dough and refrigerate until slightly firm, about 30 minutes.
• Place the remaining 1 cup confectioners' sugar in a shallow bowl; set aside. Shape tablespoonfuls of dough into thin crescents and arrange 1 inch apart on 2 unlined baking sheets.
• Bake, switching the pans halfway through, until the cookies are golden on the bottom, 20 to 25 minutes. Let cool 5 minutes on the pans, then carefully transfer to the bowl of confectioners? sugar and gently roll to coat. Transfer to a rack to cool completely, then reroll in the confectioners? sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the ground walnuts, 3 egg yolks, sugar, cardamom, baking soda and rose water until well blended. Roll teaspoon sized pieces of dough into balls and place onto parchment-lined baking sheets. Cookies should be spaced 2 inches apart. Whisk together the remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with the egg yolk glaze.
• Bake for 20 minutes in the preheated oven, or until golden. The cookies will appear soft and undercooked but take heart, they will harden considerably when cooled. Allow them to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

Steps:

• Mix 1 cup granulated sugar and 1/2 teaspoon cardamom in large bowl. Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl. Set mixtures aside.
• Combine remaining 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl. Using electric mixer, beat at medium-high speed until well blended. Add flour and chopped nuts. Beat until smooth dough forms, scraping down sides of bowl occasionally. Gather dough into ball and wrap in plastic; chill 1 hour.
• Preheat oven to 350°F. Line 2 large baking sheets with parchment. Using hands and generous 1 tablespoon dough for each cookie, roll dough into forty-eight 3/4-inch balls; transfer to baking sheets. Bake cookies until golden, about 25 minutes. Let cool 5 minutes on sheets.
• Add 12 warm cookies to large bowl of granulated sugar and cardamom and toss gently to coat. Repeat with 12 more cookies. Let remaining 24 cookies cool completely on sheet. Sift powdered sugar and cardamom mixture over. (Can be made 3 days ahead. Store in airtight container.)

Steps:

• Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl.
• Set mixture aside.
• Combine 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl.
• Using electric mixer, beat at medium-high speed until well blended.
• Add flour and chopped nuts.
• Beat until dough forms, scraping the sides of the bowl occasionally.
• Gather dough into a ball and wrap in plastic, chill 1 hour.
• Preheat oven to 350°F.
• Using hands and generous 1 tablespoon dough for each cookie, roll dough into 48 3/4-inch balls; transfer to parchment-lined baking sheets.
• Bake cookies until golden, about 25 minutes.
• Sift powdered sugar and cardamom mixture over warm cookies, turn to coat well.
• Can be made 3 days ahead. Store in airtight container.

Steps:

• Mix 2 cups sugar and 1 tsp cardamom in large bowl Combine 1/2 cup sugar, 1 1/2 tsps cardamom, butter, vanilla, lemon peel and salt in another large bowl. Beat at medium speed or by hand until well blended. Add flour and chopped nuts. Beat until smooth dough forms, scraping sides of bowl. Gather dough into ball, wrap in plastic and chill for 1 hour. Preheat oven 350. Line 2 baking sheets with parchment paper. Using hands, roll approx 1 tbsp of dough into forty eight 3/4 " balls onto sheets. Bake cookies until golden brown, about 25 mins. Let cool for 5 mins. While cookies are still warm, dip each one into sugar-cardamom mixture until lightly coated. Store in air tight container. Can be made 3 days ahead.