Filed under: Dessert, Food and Recipes | Tags: cardamom, orange, sugar cookies, tea
Yes, it’s true. It’s been almost exactly two months since I posted on here…
Maybe I’m not blog worthy. I often wonder who wants to read this stuff, ha! But, anyway, the holidays were busy, and I definitely needed a break from extraneous things to do. The to-do-list grows ever longer during the holidays, and some things simply must be bumped. And, for that, I am sorry.
But I’m back…with cookies!
The holidays for us consisted of lots of good food…wonderful sage and cornbread dressing on Thanksgiving, Prime Rib on Christmas, Christmas cookies, and finger foods on New Year’s Eve to round out the holidays nicely. It’s something that I hate to see go every year (Shh…I still haven’t taken down my Christmas Tree and I’m still religiously turning it on every day!). But, with the let-down that is the inevitable new year, one thing is for certain – there can be tea and cookies.
I made these cookies for the first time this year. They are definitely not New-Year’s-Resolution-I-Want-To-Lose-Weight worthy…at all. They are, in fact, a way to keep the holiday spirit alive, and in my house, that’s a good thing. They’d pair perfectly with afternoon tea or coffee…or even morning coffee, if you’re so daring. I would be, these cookies are fully worth it.
I hope that you make these soon and enjoy the last little bit of the lingering season, before strapping down to the gym, salads, and waiting a whole year again before Christmas 🙂
Orange-Cardamom Sugar Cookies
Courtesy of Bon Appetit Magazine, December 2009 Issue
2 1/2 cups all purpose flour
1 1/4 teaspoons ground cardamom
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons finely grated orange peel
1/2 teaspoon vanilla extract
1 large egg, room temperature
1. Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.
2. Divide dough in half. Roll each piece of dough into a log shaped form, about 1 and 1/2 inches in diameter. Wrap in plastic wrap. Chill 1 hour, up to overnight.
3. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Remove first log of cookies, cut into 1/4 inch thick disks. Place on cookie sheet 1 inch apart.
4. Bake cookies about 16 minutes, until lightly golden brown, rotating pans halfway through cooking time (cook time will vary with your cookie size). Slide parchment paper onto cooling racks to allow cookies to cool. Allow baking sheets to fully cool, repeat process with remaining dough until all cookies are made. Store in airtight containers at room temperature for up to three days.
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