Cardamom Butter Crescents

Time: 1 hour      Servings 5 dozen

Ingredients

·      3 ½ cups / 450 grams all-purpose flour, plus more for rolling

·      2 teaspoons / 10 grams ground cardamom (more for stronger flavor)

·      1 teaspoon / 5 grams kosher salt

·      14 oz. / 40 grams unsalted butter (3 ½ sticks) room temperature

·      1 ¼ cups / 150 grams confectioners sugar, plus more for dusting

·      2 large egg whites

·      ¼ cup / 20 grams sliced almonds

 

Instructions

1.         Heat oven to 350 degrees F and line two baking sheets with parchment paper.

2.         In a medium bowl, add the flour, cardamom and sat and whisk to combine

3.         In the bowl of an electric mixer, beat butter and sugar on low speed until just combined.

4.         Add egg whites, beat until just combined.

5.         Then add flour mixture and mix until just combined.

6.         Divide dough into 8 equal pieces.

7.         On a lightly floured surface, rolle one piece out into a log ¾ inch thick. Using a bench scraper or sharp knife, cut 3 inch pieces off the log. Working with one 3 inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent.

8.         Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1 inch apart.

9.         Gently press 1 almond slice into each cookie.

10.    Bake until light golden brown, 10 to 14 minutes.

11.    Cool then dust with confectioners’ sugar.

 

Cari rolled out and cut out snowflakes instead. Made a lot

Cardamom Lingonberry Thumbprint Cookies

Cari made these 2019
					REFRIGERATE
PREP:		90 minutes		Cook time:	10 + 10 minutes
Temp:		325 F		Makes:
Ingredients:
0.5	cup	sugar
0.5	tsp	salt
0.75	cup	almond meal
1.5	cup	unsalted butter softened
2	tsp	vanilla extract
2	tsp	ground cardamon
3	cup	flour
0.5	cup	coarse sugar (turbinado or demerara)
0.5	cup	lingonberry jam
		powdered sugar, for dusting (optional)
PREP Steps
1	line a baking sheet with parchment paper.
Dough Steps:
2	cream together butter and sugar
3	add in salt, extract, caramon and ground almonds
4	Mix in the flour until well combined
5	Let rest in refrigerator for 1 hour (do not skip)
6	Heat the oven to 325°F
7	Scoop generous tablespoon of dough and roll into balls
8	roll in coarse sugar, then place on sheet
9	Press thumb in center creating depression
Bake Steps:
10	Bake for 10 minutes
11	remove from oven, use wood spoopn back to redefine depression
12	fill with 1/2 teaspoon of jam
13	return to over an bake for additional 10 to 12 minutes
14	transfer to rack, cool completely
Finishing Steps:
15	once cooled, dust lightly with powdered sugar (optional)

Browned Butter Cardamom Cookies

https://www.landolakes.com/recipe/16741/browned-butter-cardamom-cookies
Cari found and made this recipe
					REFRIGERATE
PREP:	30 min			Cook time:	10 to 12
Temp:	350°F			Makes:	48
Ingredients:
1	cup	Butter
0.75	cup	sugar
1	large	egg yolk
1	Tbsp	vanilla
0.5	tsp	cardamon ground
2	cup	flour - all purpose
1	cup	powdered sugar
Method:
PREP Steps
1	Melt butter in 2-quart heavy saucepan over medium heat.
	Continue cooking, stirring constantly and watching closely,
	3-5 minutes or until butter just starts to turn golden brown.
	Butter will get foamy and bubble
	Immediately remove from heat.
	Pour into bowl; refrigerate 30 minutes or until cooled.
tip:	Butter can be browned a day ahead and stored in container with tight-fitting lid in refrigerator.
2	Heat oven to 350°F.
Dough Steps:
3	Combine cooled browned butter and sugar in bowl; beat at medium speed until well mixed.
4	Add egg yolk, vanilla and cardamom; continue beating until well mixed.
5	Beat at low speed, gradually adding flour, until mixture is no longer crumbly and forms dough.
tip	If dough is dry, add 1 to 2 tablespoons milk.
Bake Steps:
6	Shape dough into 1-inch balls.
7	Place 1 inch apart onto ungreased cookie sheets.
8	Bake 10-12 minutes or until cookies puff and start to turn light golden brown.
9	Cookies will have cracks in them.
10	Immediately remove from cookie sheets.
11	Cool 1 minute.
12	Roll cookies in powdered sugar while warm and again when completely cooled
13	Store between sheets of waxed paper in loosely covered container.

Black Tea Cardamom Cookies with Black Tea Icing

By Eugene Jho                                                             Bake: 350F for 17-20 minutes

 Ingredients Cookies

• 2 3/4 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 bags Lipton Daring English Breakfast Tea
• 1 1/2 c. sugar
• 2 1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. ground cardamom
• 1/2 tsp. allspice
• 1/2 tsp. ground black pepper
• 1 c. unsalted butter, softened
• 1 egg
• 1/2 tsp. vanilla extract

 

Black tea icing

• 5 tbsp. whole milk
• 2 bags Lipton Daring English Breakfast Tea
• 1 1/2 c. powdered sugar

Directions

1.  Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, sift together flour, baking soda, baking powder, and salt. Cut open the Lipton Daring English Breakfast tea bags and add tea leaves to the bowl.

2.  In a medium bowl, combine sugar, cinnamon, ginger, cardamom, all spice and black pepper.

3.  In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until fully incorporated. Slowly blend in the dry ingredients until just combined.

4.  Using a tablespoon measure, scoop dough and roll dough into balls. Place dough balls on prepared baking sheet about 1 1/2 inches apart. Bake in preheated oven for 17 to 20 minutes. Let stand on baking sheet 2 minutes before removing to cool on wire racks.

5.  To make the icing, heat milk on medium low heat. Steep the 2 Lipton Daring English Breakfast tea bags in milk for 3 minutes. Squeeze and remove bags. Whisk milk tea mixture into confectioners’ sugar until smooth. Using whisk, drizzle icing over cookies.

From: http://www.delish.com/entertaining/recipes/a50052/black-tea-cardamom-cookies-with-black-tea-icing-recipe/