Monday, December 14, 2009

Cardamom Cut-Out Cookies

This recipe is orginally from Epicurious. But I made a few changes. This cookie not only looks good, it smells good and tastes just amazing with the espresso, bittersweet chocolate and cardamom. When people see this cookie - even before tasting it - they are asking for the recipe. It is by far my most requested recipe.

For cookies
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla

For espresso and chocolate icings
1 teaspoon instant-espresso powder
1 teaspoon vanilla
1 1/2 to 2 tablespoons milk
1 cup confectioners sugar
3 oz fine-quality bittersweet chocolate (not unsweetened), melted

Make cookies:
Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.

Form dough into 2 balls each on its own sheet of plastic wrap. Wrap and chill the dough until slightly firm, about 1 hour. After chilling, I remove the first ball of dough. Roll out and cut out with holiday cookie cutters.

Put oven racks in the middle of the oven and preheat oven to 350°F.

Arranged about 1 inch apart (chill remaining dough, wrapped in plastic wrap).

Bake cookies, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Ice cookies:
Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Drizzle the espresso glaze over the cookies.

Melt chocolate and then drizzle over cookies.

Let cookies stand on racks until icing sets, about 2 hours.

• Dough can be chilled 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month (thaw in refrigerator just until ready to roll out).
• Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.

Makes about 6 dozen.

1 comment:

  1. Wow, these are exciting cookies feels that they're in front of me and will eat them any moment



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