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.
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