Cardamom-scented sugar cookies. Recipeby chef Jill Prescott.
Recipe: Cardamom Sugar Cookies
1 cup unsalted butter, room temperature 3/4 cup granulated sugar 1 1/2 teaspoon ground cardamom 1 large egg yolk 1/4 rounded teaspoon salt 1/4 teaspoon baking soda 2 cups sifted unbleached all-purpose flourCardamom Sugar: 1/3 cup granulated sugar 1/2 teaspoon ground cardamom
Preheat oven to 325°F (160°C).
Using an electric mixer, beat the Butter,sugar and cardamom for 2 to 3 minutes on medium high speed, untillight and fluffy; scraping the bowl occasionally.
Beat in the egg yolk, until just combined.Add salt, baking soda, and flour. Mix about 20 seconds on mediumhigh, until all ingredients are well blended, scraping the sidesof the bowl.
For Cardamom Sugar: Mix 1/3 cup sugarand 1/2 teaspoon cardamom together in a small bowl.
Shape dough into 1-inch balls and rollin sugar mixture. Place dough balls 3 inches apart on very lightlygreased heavy cookie sheets, parchment-lined cookie sheets orsheets fitted with a French Silpat® sheet.
For a conventional oven, bake 15 to 20minutes, or until lightly browned. For a convection oven, bake10 to 15 minutes. Watch cookies carefully, rotating sheets toprevent uneven browning, as necessary. Remove any cookies thatare lightly browned to a cooling rack and place the rest backinto the oven until baked.
Cool completely on a wire cooling rack.Store in an airtight container or freeze.
Makes 3 dozen cookies.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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