Sunday, December 21, 2008

Handmade Holiday #7: Cardamon Cookies

as promised (sorry, a bit delayed - I've been distracted by the SNOW here in Seattle), the new cardamon cookie recipe:

12 Tbl butter (slightly softened, not quite room temp)
1/3 c. sugar
1-2 Tbl cardamon
2-3 Tbl marzipan (almond paste)
1 egg
1-2 Tbl. vanilla extract
2 1/4 c. all-purpose flour

cream marzipan, butter, and sugar together. This process will be easier if you rather mash the marzipan between your fingers a bit first. Using rather cold/not-quite-room-temp butter will also make this process easier. Add cardamon and blend to combine.

Add egg and vanilla (again, I highly recommend a potent Mexican vanilla - and again, check label for "no coumarin" before using) and beat to combine.

Add flour, blend until just thoroughly mixed. Roll into a ball, flatten slightly into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or until firm. (The marzipan is going to change the composition of this dough; it will take longer to stiffen in the fridge, it will be stickier when you roll it and thus require a good dusting of flour not only on the rolling pin but on the top of the dough, and will rather quickly become soft and irritating to roll/punch; I recommend that, if at all possible, after rolling once, you re-refrigerate until firm again.)

Preheat oven to 350 degrees F.

On a well-floured board, using a floured rolling pin, roll dough out to between 1/4 and 1/8 inch. Cut out with cookie cutters. Place on ungreased baking sheet. Bake for 15 min or until just beginning to turn golden at edges.

Cool on rack, enjoy!


april said...

omg! these sound delicious! I usually make these cardamom honey whole wheat cookies, but didn't this year... BUT THESE! with the marzipan! sound soooo good! I think I'm going to make a batch!!!!

fleur_delicious said...

oooh, cardamom honey whole wheat? COOKIES? Those sound GREAT - and maybe even good for you?

btw, I LOVE your etsy shop! I'm so flattered that you stopped by my little blog!