Sunday, December 13, 2009

Cardamon Spice Cookies with Chocolate Glaze

Cardamom is a lesser known member of the ginger family, and is fantastic in cooking as well as baking. These cookies are in the style of icebox cookies, which are rolled up into a log, refrigerated, and sliced into thin discs. I suggest preparing the dough the night before you wish to bake.

The recipe is great plain, but also consider them paired with the chocolate glaze recipe that follows. Chocolate must be melted slowly to prevent the fat from separating itself
(hence the low heat).

This recipe was adapted from Mary Engelbreit's Cookies Cookbook.

Cookie Ingredients:

  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cardamom
  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 cup sugar
  • 1 egg yolk
  • 1 tsp vanilla
Cookie Directions
  1. In a medium bowl, whisk together the flour, baking powder, and cardamom.
  2. In a larger bowl, beat the butter and sugar together with an electric mixer or stand mixer (on medium speed) until light and fluffy. Beat in the egg yolk and vanilla. Turn the mixer to low speed and gradually beat in the flour mixture.
  3. On a floured surface, form the dough into a 14-inch log and wrap in waxed or parchment paper. Refrigerate for at least 30 minutes, then unwrap and reroll to refine shape. Return to fridge for at least 3 hours, or overnight.
  4. Preheat oven to 375 degrees.
  5. Using a sharp knife, cut the dough into 1/4=inch slice and place about 1 inch apart onto ungreased baking sheets. Bake for about 10 minutes, or until golden. Transfer the cookies to wire racks to cool completely.

Glaze Ingredients
  • 6 oz chocolate (I used 3 oz. bittersweet chocolate and 3 oz semi-sweet chocolate chips)
  • 1 Tbsp vegetable oil (or another flavorless oil)

Glaze Directions
  1. In a small saucepan, melt half the chocolate over low heat. Remove from the heat and add the remaining chocolate and the oil, stirring occasionally, until smooth.
  2. Scrape into a small bowl and dip each cookie halfway into the chocolate and place on a wire rack until chocolate sets.

These baked up crunchy, and paired well with a cup of tea. Cardamom cookies are great for someone who wants a twist on a traditional gingerbread cookie, or perhaps doesn't want as intense a spice flavor as gingerbread provides.

1 comment:

  1. I've never used cardamon, but your post inspires me to try it. Your cookies sound yummy and they look very pretty. Well done, A. E.!
    Will you be around when Army Girl is home at Christmas? Please come for tea...
    Love, BQ