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

Beurre and Sel Jammers

 Found on this website - by Dorie Greenspan

But I printed it out and first year we made was 2019

November 13, 2012

Ingredients

Makes about 34 Servings

Cookie Dough

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup sugar

1/4 cup powdered sugar, sifted

1/2 teaspoon fine sea salt

2 large egg yolks, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

Streusel and Assembly

3/4 cup all-purpose flour

1/3 cup sugar

1/4 teaspoon fine sea salt

5 1/2 tablespoons chilled unsalted butter, cut into small pieces

1/4 teaspoon vanilla extract

3/4 cup thick jam, such as lingonberry, apricot, orange marmalade, and blackberry

Special equipment

A 2-inch cookie cutter; 3 standard 12-cup muffin tins

Preparation

Cookie Dough

Step 1

Using an electric mixer at medium speed, beat butter in a large bowl until smooth and creamy, about 3 minutes. Add both sugars and salt; beat until well blended, about 1 minute. Reduce speed to low; beat in egg yolks and vanilla. Add flour and mix just to combine. Dough will be soft and slightly sticky.

Step 2

Divide dough in half. Place each half between sheets of parchment or waxed paper. Flatten dough into disks. Working with 1 disk at a time, roll out dough, occasionally lifting paper on both sides for easy rolling, until 1/4 inches thick. Freeze dough in paper until firm, at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Cover and keep frozen.

Streusel

Step 3

Mix flour, sugar, and salt in a small mixing bowl. Using your fingertips, rub butter and vanilla into dry ingredients until no large lumps remain and butter is well incorporated. Streusel will be sandy and hold its shape when pressed between your fingers. Cover and chill. DO AHEAD: Streusel can be made 2 days ahead. Keep chilled.

Assembly

Step 4

Arrange a rack in middle of oven; preheat to 350°.

Step 5

Using cookie cutter, cut out rounds of frozen dough from freezer. Place rounds in bottom of muffin cups and gently pat to flatten. Continue cutting frozen dough into rounds; gather scraps and repeat process of rolling out and cutting to make 34 rounds. Cover muffin tins with foil and chill in freezer until dough is firm, about 30 minutes or up to 2 days.

Step 6

Spoon about 1 teaspoon jam into the center of each round of dough. Using your fingers or a small spoon, sprinkle 1-1 1/2 tablespoons streusel around edges of each cookie, trying not to get any in the jam.

Step 7

Bake cookies, in batches if needed, until sides and streusel are golden, 20-22 minutes. Let cool in tins for 15 minutes. Run a small knife around edges of muffin cups; gently remove cookies and let cool completely on a wire rack. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature .

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.

Gluten-Free Almond Flour Shortbread Cookies

https://www.kingarthurflour.com/recipes/gluten-free-almond-flour-shortbread-cookies-recipe
I was looking for something GF for a friend with celiac and another with intolerance.
Found this and decided it would be easy to add 'extras' - so far so good
					REFRIGERATE
PREP:	5 min			Cook time:	8 to 10 - I did 12
Temp:	350 F			Makes:	15 to 16
Ingredients:
1	cup	almond flour (I used meal)
3	Tbsp	softened butter
3	Tbsp	confectioner's sugar
1/8	tsp	salt
1/2	tsp	vanilla extract
PREP Steps
1	Heat the oven to 350°F
2	line a baking sheet with parchment paper.
tip:	reminder - if doing gluten free for Celiac, keep pristine.
Dough Steps:
3	mix all ingredients together in bowl
tip	I had to hand mix (literally by hand) and kneaded into shape
4	roll into log, keep splitting pieces in half until you end up with sixteen
Bake Steps:
5	arrange dough balls onto sheet about 1" apart
6	flatten slightly by hand or with fork to about 1/4" thick
7	bake for 8 to 12 minutes, turning every 4 minutes.
Finishing Steps:
8	remove from oven, cool in pan for 10, then transfer to rack and cool completely
Options:
1	Add 1/4 to 1/3 cup sliced almonds or walnuts to dough
2	Add 1/4 to 1/3 cup candied ginger to dough
3	surround chocolate disc or chocolate covered almond with dough
4	add 1/4 cup mini chocolate chips and 1/4 cup craisens
watch baking time as any of these options will make dough thicker and may take longer to bake

Pecan Meltaways

This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are great any time of the year. —Alberta McKay, Bartlesville, Oklahoma
From: https://www.tasteofhome.com/recipes/pecan-meltaways/

• Total Time: Prep: 15 min. + chilling Bake: 10 min./batch

• Makes: 4 dozen   350F  10-12 minutes  Refrigerate

  Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • Additional confectioners' sugar

  
  

  Directions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled.
  • Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

  
  
  
  Test Kitchen Tips
• This recipe will taste great with almost any nut. Try adding chopped almonds, hazelnuts or macadamia nuts.
• Pecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature.
• Check out more of our favorite snowball cookie recipes.

Nutrition Facts

1 each: 73 calories, 5g fat (3g saturated fat), 10mg cholesterol, 39mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein.




 

Maraschino Cherry Almond Chocolate Chip Cookies

350F
Bake for 12 - 14 minutes

• 1 cup butter, softened
• 1 tsp almond extract
• 1 cup powdered sugar
• 2 1/4 cups flour
• 2 - 3 Tbsp Cherry Juice
• 1 cup semi sweet chocolate chips
• 1/2 cup chopped maraschino cherries

Preheat oven to 350F
In a large bowl with mixer beat butter until smooth and creamy.
Add almond extract and powdered sugar.
Start to incorporate flour
Mix in cherries & cherry juice
Stir in chocolate chips
Roll into 1" balls
place on parchment covered cookie sheets
Bake 12 to 14 minutes

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/