Best North Africian Cardamom Cookies Recipes

CHRISTMAS CARDAMOM BUTTER COOKIES

Steps:

• Heat oven to 375°F, oven rack in center of oven.
• Grease a heavy cookie sheet (use a veggie oil).
• Combine salt (if using) and flour in a bowl.
• Cream Butter sugar and 2 tsp of cardamom until fluffy.
• Add flour and beat at low speed.
• Stir in 1/2 cup almonds.
• Combine powdered sugar and remaining cardamom.
• Roll dough into 1 Tbsp balls one at a time.
• Roll each in the powdered sugar mixture, coat well.
• Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2" thickness. Press a couple of almond slices into each cookie (use more if you like).
• Have cookies at least a 1/2" apart.
• Bake about 14 minutes or until they are light brown.
• Cool on a rack.
• Put in airtight container.
• You can freeze and they will keep at least a couple of months.

CARDAMOM COOKIES

Steps:

• Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.

CARDAMOM SUGAR COOKIES

Steps:

• Beat butter and sugar together by hand or in a mixer, until pale and fluffy. Blend in egg and vanilla extract. In a separate bowl, stir together flour, cardamom and salt. Stir into butter mixture until just combined. Gather dough together, shape into 2 discs, wrap and chill until firm, about 1 to 2 hours, or freeze until ready to use (then thaw overnight in fridge).
• Preheat oven to 325°F On a lightly floured work surface, roll out first disc of dough to just less than ¼-inch thick. Cut out desired shapes and lift with a spatula onto a parchment-lined baking sheet. Roll second disc, saving all scraps to re-roll for more cut-outs. If you choose, add sprinkles or other decorations onto cookies before baking. Bake for 12 to 15 minutes, until edges of cookies just begin to brown. Let cool before removing from tray.
• Cookies will keep in an airtight container for up to 2 weeks.
• Glaze :.
• For glaze, combine icing sugar and milk and whisk until smooth. Brush cookies with glaze and allow to dry on cooling rack for 1 hour.

FINNISH CARDAMOM COOKIES

Steps:

• In large bowl, mix together flour, baking soda, cinnamon and cardamon.
• In another bowl, beat egg until frothy.
• Beat sugar and butter into egg. Mix well.
• Add wet ingredients to dry ingredients. Mix until batter is smooth.
• Drop by teaspoonfuls onto greased and floured cookie sheet.
• Bake in 350° oven for 10 to 12 minutes or until brown.

CARDAMOM SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cardamom, salt and nutmeg; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Cover and refrigerate for at least 3 hours., Roll each disk directly on parchment to 1/8-in. thickness. Cut with a floured 2-1/2-in. snowflake-shaped cookie cutter, leaving at least 2 in. between cookies. Remove trimmings; repeat with remaining dough, refrigerating dough as needed., Place parchment with cookies on baking sheets. Bake at 325° until edges are lightly browned, 12 to 15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and milk. Pipe over cookies and sprinkle with coarse sugar and/or glitter. Let dry completely.