Sesame Cardamom Cookies Recipes

Steps:

• Combine flour, cardamom, salt, and baking powder. Set aside.
• Mix the sugars and butter ( or margarine) over medium speed until fluffy.
• Mix in the tahini (make sure to mix well), then the vanilla, sesame seeds, and ginger (if using).
• Over low speed, add flour mixture. Dough should be a bit crumbly (much like shortbread dough).
• Cover dough with plastic wrap and chill for about an hour.
• Preheat oven to 350.
• Shape dough into small balls (about 1 inch or 15 grams).
• Arrange onto a baking sheet (I use baking mats, but parchment also works).
• Using a glass, press the cookies down into discs. You may need to dip the glass in water to prevent the cookies from sticking to the glass.
• Bake about 8 minutes until the edges are slightly browned.
• Cool for a few minutes on the baking sheet before transferring to a wire rack.

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).

Steps:

• In a mixer bowl, cream together sugar and butter until light and fluffy. Beat in eggs and vanilla.
• Sift together flour, cardamom, baking powder and salt. Add to butter mixture. Mix until combined.
• Cover and refrigerate 1 to 2 hours or till firm enough to roll into balls.
• Shape dough into small balls about 3/4-inch in diameter or use a small cookie scoop to form balls. Roll in sesame seeds to coat.
• Set cookies 1-inch apart on lightly greased cookie sheets or use silicone baking mats. Bake at 350° for 12 to 14 minutes or till the edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.

Steps:

• In large bowl, mix together flour, baking soda, cinnamon and cardamon.
• In another bowl, beat egg until frothy.
• Beat sugar and butter into egg. Mix well.
• Add wet ingredients to dry ingredients. Mix until batter is smooth.
• Drop by teaspoonfuls onto greased and floured cookie sheet.
• Bake in 350° oven for 10 to 12 minutes or until brown.

Steps:

• Cream together the butter and sugars.
• Beat in the egg yolk and extract.
• Beat in flour, salt and cardamom; blend well.
• Spread dough in a 10x15"pan.
• Brush surface with slightly beaten egg white.
• Sprinkle nuts over top.
• Bake at 275 degrees for 1 hour.
• Cool completely and then frost.
• Melt the butter in a skillet until it browns.
• Remove from heat and beat in the powdered sugar and vanilla.
• Add enough milk to thin enough to drizzle over pan of baked cookes.
• Cut cookies into squares.

Steps:

• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• In a small bowl, whisk together baking soda, cardamom, cinnamon and flour and reserve.
• In a large bowl, using an electric mixer on medium-hgih speed, beat sugar and butter together until creamy, about 2 minutes. Add egg and beat until thouroughly combined. Reduce speed to low, add flour mixture and mix until just combined.
• Roll dough into balls and transfer to baking sheets, spacing 2 inches apart. Carefully press dough with flat bottom of drinking glass and bake until llightly browned, 14 to 16 minutes. Remove from oven and cool 2 minutes before transferring to a wire rack to cool completely.
• In a large bowl, using an electric mixer on medium-high speed, beat butter and vanilla extract until light and fluffy. Add milk, cardamom and cinnamon and beat well. Reduce speed to low and add powdered sugar to reach desired consistency. Spread icing on cooled cookies.
• Note: This icing is fairly soft, and does not harden. If you like your icing to be a bit stiffer, try adding slightly less milk and more confectioners sugar.