Cardamom Cookies Martha Stewart

Crispy Swedish Cardamom Cookies The Food Charlatan

WEBDec 5, 2016 · In a large bowl or stand mixer, beat the butter and sugar together for 2-3 minutes, until light and fluffy. Make sure you scrape the …

Rating: 5/5(6)
1. In a large bowl or stand mixer, beat the butter and sugar together for 2-3 minutes, until light and fluffy.
2. Make sure you scrape the sides and bottom of the bowl.In a small bowl, beat 1 egg.
3. Add the baking ammonia and stir to dissolve.
4. Add the mixture to the butter and beat.Add the flour to the bowl but don't mix it in.

Preview

See Also:

Show details

Cardamom Cookies with Frozen Yogurt and Mango

WEBStep 1. Preheat oven to 375 degrees. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, 3 minutes. Add …

1. Preheat oven to 375 degrees. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, 3 minutes. Add lemon zest, cardamom, and salt; beat until combined, scraping down bowl as needed. With mixer on low, add flour and mix until combined.
2. Form dough into ten 1 1/2-inch balls and place, 2 inches apart, on a parchment-lined baking sheet. With the bottom of a glass or measuring cup dipped in flour, gently flatten each ball. Bake until cookies are golden around edge, 10 to 12 minutes, rotating sheet halfway through. Transfer cookies to a wire rack and let cool completely, then dust with confectioners' sugar.
3. Divide frozen yogurt among four bowls; top with mango and pistachios. Serve with cookies.

Preview

See Also:

Show details

Speculaas Cookies Recipe Martha Stewart

WEBMay 18, 2020 · Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing …

Rating: 3.5/5(190)
1. Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
2. Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
3. Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
4. Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.

Preview

See Also:

Show details

Soft & Chewy Cardamom Spice Cookies Cook …

WEBDec 18, 2018 · Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper. In a small bowl, mix together the sugar and …

Rating: 4.5/5(55)
1. In a medium bowl, whisk together both kinds of flour, the cornstarch, baking soda, salt and cardamom. In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds.
2. Slowly add in the flour mixture (I do this in two batches) and mix until just incorporated (this will take a little bit of arm power!).
3. Transfer the bowl to the refrigerator and chill for 1 hour.
4. Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper. In a small bowl, mix together the sugar and ground cardamom for rolling. Set aside.

Preview

See Also:

Show details