Here’s a quick recipe for shortbread type cookies. I found the original recipe on epicurious.com and altered it a bit to intensify the flavors and eliminate the need for rolling the dough and using cookie cutters. But you can roll and use cookie cutters if you’re into that type of thing. It’s a very sophisticated cookie that would be a perfect ending to a meal or compliment to tea or coffee when you want something sweet but not heavy. Just right for the Holidays!
Orange Cardamom Cookies
Yield: Approximately 2 dozen
2 ½ cups all-purpose flour
Zest of 2 large oranges
2 tsp ground cardamom
1 tsp salt
2 sticks unsalted butter, room temperature
¾ cup sugar
1 large egg yolk
4 Tbsp whipping cream
Whisk flour, zest, cardamom and salt in a medium sized bowl.
Beat butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. You may need to finish with a spoon or spatula as the dough becomes hard and dense. Cover the bowl and chill in the refrigerator for a minimum of 30 minutes.
Preheat oven to 350°F with rack in the middle.
Line a cookie sheet with parchment paper. Scoop dough onto the sheet using a melon baler or a small spoon and arrange them 1 inch apart. Cut a piece of wax paper at least 4” long, place it on the dough balls and flatten them to 1/8” thick using a small glass. This is great for those who don’t have enough counter space or those who don’t own a rolling pin. Chill in the refrigerator for 15 minutes. Meanwhile prepare another batch.
Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet for about 5 minutes then slide cookies, still on parchment paper, onto a rack to cool completely.
Enjoy!
- Josée
Labels: Healthy Recipes, Holiday Eating, Josee
|
I love cookies. These look great!