I’m back! I just spent a very fantastic week in Mexico, near Playa del Carmen. I got some sun, ate tons of food, and enjoyed a margarita or two. My husband and I went with my parents and younger brother, and I am not happy to be back in the cold weather. But at least we didn’t arrive home to snow, like much of the rest of the East Coast. I haven’t gone through pictures yet, but I will be sure to share some once I do.
Now on to a recipe. This one was sent to me by my sister-in-law, who found it in Bon Appetit. She always has ambitious ideas about baking, but has a 2-year-old to intervene on those plans. So I was totally surprised and impressed when she not only shared the recipe, but shared cookies with us. And they were totally delicious.
I am not a huge fan of roll out cookies, as they can be time-consuming and sometimes not worth it. But these have such a lovely, delicate flavor, from both the cardamom and orange. I need to find some more recipes that use cardamom, because I spent an arm and a leg on that jar of spices.
Some friends and I got together to make these one night, so the rolling out was much more fun. The dough is a little strong if you eat it raw, but the flavors mellow out once they are baked. I’m thinking of trying to roll the dough into a log and then just cut the cookies off, much like when I make gingersnaps (which I have yet to share with you all). Either way, they’re totally delicious and I highly recommend them.
Orange Cardamom Cookies
Source: Bon Appetit
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
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.
Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes. DO AHEAD Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.
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. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining sheets with fresh parchment between batches. DO AHEAD Cookies can be made 3 days ahead. Store cookies in airtight containers at room temperature.