These cookies have been on my “Bake This List” for years. I’m not accustomed to use whole lot of cardamom (I was a little scared to use the amount original recipe suggested) so I tweaked the recipe a bit, adding a cinnamon too. I love cinnamon, and I love cardamom, even more now that I made these. These cookies are delicious, they have just the right amount of flavor, sweetness and crisp. Perfect for giving and for dunking, too. They actually decorate quite nicely too. I made Foraging Squirrel Cookie Centerpiece using this dough. One thing that I noticed is that the dough has a tendency to shrink tiny bit in baking.
In a large bowl, sift together flour, baking soda, salt, spices lemon zest.
Put room temperature butter in the bowl of your mixer.
In a small sauce pan, heat sugars, honey and water , stir until sugar dissolves. Bring mixture to boil.
Pour boiling hot mixture over butter and then beat on low speed until well combined.
In a cup whisk together egg, heavy cream and vanilla extract.
Pout egg mixture over butter mixtures and beat on medium speed until combined.
On low speed add flour mixture, in 3 additions, beat, just until dough is combined.
Dough is soft.
Simply scrape dough onto a piece of plastic wrap, wrap it well.
Place wrapped dough into the fridge and let chill overnight.
Next day, take the dough out of the fridge.
Preheat oven to 350F
Lightly flour your work surface and roll the dough to about 1/8 thick or thinner for crispier cookies.
Cut out cookies, and bake for 9-12 minutes, depending on the size of your cookies.
Smaller cookies are usually done in about 8 minutes or so.
These are delicious on its own but you can also decorate them with icing if you wish.
This dough handles easily, it rolls out really nicely, you don’t need to use as much flour (just use a tiny bit to prevent sticking)when using the wood grain silicone mat, as shown in the picture below. Silicone mats by Chinese Clay Art are really wonderful, they don’t stick to the dough.
I bought dried sour cherries last week, absolutely delightful combination of sour and sweet.Yum. I picked the biggest container on the shelf, very good choice indeed, I already ate a good third of them, just snacking. Don’t tell anyone, okay? Some of my favorite flavors are combined in these cookies. CHOCOLATE ~ CHERRY…
Candy Cane Macaron Recipe Makes 25-30 filled cookies For the shells: 100 grams egg whites ( use aged egg whites, left egg white in the fridge for about 3 days and then at room temperature for 24-36 hours)* 200 grams powdered sugar 25 grams granulated sugar 110 gr almonds ( blanched and ground…
While enjoying Summers at my grandmother’s in the countryside we spent most of our days outside, either playing or helping, mostly playing though. My grandmother used to make us delicious chocolate pudding with fresh raspberries and pieces of ladyfingers at the bottom of each dish. Dessert bowls were sitting on a small table…
Recently I had an opportunity to work with Tribeca Oven, taking pictures of their new line of handcrafted artisan breads. Upon the arrival to the bakery I was given a tour of this commercial size baking facility in Carlstadt, NJ. Bakery is huge, beyond my wildest expectations. Tour was captivating, mixers size…
Hi Folks, how is everyone doing? I’m baking up a storm in the kitchen, since Saturday, making Eclairs, Decorated Cookies, Drop Cookies, Cookie Bars..etc. It is a non stop marathon. What are you baking for Christmas? Today on the blog we are making super cute Kawaii Inspired Eskimo Girl Cookies. Scroll down for more Kawaii Fun. To make…
Halloween doesn’t have to be all about candy. Why not make these “bloody” Dracula Apple Teeth. I used my peanut butter dip, little bit of jam for blood and mini marshmallows. Super easy and delicious. Fillings Peanut Butter Dip 1/2 cup (140grams) creamy peanut butter 1/2 cup (125grams) cream cheese 1/4 cup(55grams) to 1/2(110grams) cup…