How To make Cardamom Wedding Cookies
2 Butter; softened
2/3 c Confectioners' sugar
2 ts Vanilla
Grated peel of 1 lemon =(no white attached) Grated peel of 1 orange =(no white attached) 1 c All-purpose flour
3/4 c Whole wheat flour
1/2 c Cornstarch
2 ts Ground cardamom
1 c Finely ground almonds
Or pecans 1 c Sifted confectioners' sugar
= (1 to 2) For dusting Preheat oven to 325 degrees. In a mixer bowl beat butter and confectioners' sugar together until light. Beat in vanilla and grated peels. Sift together flour, whole wheat flour, cornstarch, and cardamom and add to butter mixture. Mix at low speed until almost combined, then add ground nuts and mix until combined. Shape into nickel-sized balls and place on an ungreased baking sheet. Bake until bottoms are lightly browned, 20 to 25 minutes. Transfer to a wire rack to cool for 5 minutes, then roll in sifted confectioners' sugar and let finish cooling completely on a rack. Roll again in confectioners' sugar and store in an airtight container. Yield 36 cookies. NATHALIE DUPREE SHOW#ND7015 -----
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Cardamom Cookies for a great cause
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Stork: Naan Khataai (Rich cardamom biscuits) (1/11/2013)
Naan Khataai (Rich Cardamom Biscuits)
Makes 50
Recipe by Ramola Parbhoo
250ml (1 cup) Softened Stork Bake
250ml (1 cup) sugar
250ml chana flour
750ml cake flour
5ml baking powder
15ml crushed cardamom seeds
50g slivered almonds
Edible silver balls
1. Cream together Stork Bake and sugar until light and fluffy.
2. Sift together chana flour, cake flour, baking powder and crushed cardamom.
3. Add dry ingredients to creamed Stork and sugar then mix and knead to form pliable dough.
4. Preheat oven to 180C.
5. Shape dough into small balls, and then flatten balls into disks (about 2 cm diameters) and place onto a greased oven tray.
6. Decorate cookies with either almonds or silver balls.
7. Bake cookies for 10 -- 12 minutes until lightly browned.
Keto Cardamom Snowball / Keto Indian Wedding Cookie
Perfect Christmas Sweet, a must try for this Christmas !
I also call it The Keto Indian Wedding Cookie as it has the flavor of cardamom and saffron which are used in many Indian sweets.
My Indian take on the famous Mexican wedding cookie, Italian wedding cookie, Christmas snowballs and the Russian tea cakes.
They have a different texture than a regular cookie, not soft or chewy but crisp, airy and light.
These cookies have all the favorite flavors which go in any Indian sweets.
Definitely a must try!!
Lemon Cardamom Snickerdoodle | Sweet Treats | Safeway
Is that old snickerdoodle recipe due for an upgrade? Try this Moroccan inspired cookie for a fun and festive sweet treat everyone will love!
INGREDIENTS
3/4 cup salted sweet cream butter
1/2 cup dark brown sugar
1 egg
1 zest of lemon
1 1/2 cups all-purpose flour
2 tsp ground cardamom, divided
1 tsp cream of tartar
1/2 tsp baking soda
3 Tbs granulated sugar
DIRECTIONS
1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
2. Cream together butter and brown sugar. Add egg and lemon zest. In a separate bowl, whisk to combine, flour, 1 tsp cardamom, cream of tartar and baking soda. Slowly mix dry ingredients into butter mix.
3. Combine remaining cardamom and granulated sugar in a shallow bowl. Drop 1-inch balls of dough into sugar mixture to coat, and space 2 inches apart of parchment. Bake for 6-8 minutes, until lightly browned on bottom. Let cool on baking sheet for 2 minutes, then transfer to baking rack to cool completely.
PRO TIPS
1. Use a small ice cream scoop to create uniform cookies.
2. Store cookies in an airtight container on the counter for up to 3 days.
Full Recipe:
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Strawberry Cardamom Linzer Cookies Recipe
These nutty flavorful cookies always make a good impression on holiday tables, they completely melt in your mouth and they taste even better than they look. These are made with homemade strawberry jam for filling and cardamom but feel free to use any other jam you prefer.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 30-35 sandwiched linzer cookies
1 cup (226 g) unsalted butter
2/3 cup (135g) sugar
2 eggs
1 tsp (5g) vanilla extract
1 cup (100g) ground almonds, toasted or plain
3 cups (380 g) flour
1 tsp (4g) baking powder
1/2 tsp (3g) salt
1/2 tsp (1g) ground cardamom
Strawberry Cardamom Jam
14 oz (400g) fresh or frozen strawberries
1/2 cup (100g) sugar
1 tbsp (15ml) water
1 tbsp (15ml) lemon juice
1/2 tsp (1g) ground cardamom
For Dusting
powdered sugar
1. In a medium bowl combine flour with baking powder, ground almonds, salt and cardamom.
2. In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add flour mixture and stir to incorporate.
3. Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape.
4. Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes. Remove from heat and let cool completely before using.
5. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
6. On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.
7. Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
8. Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the top cookies to the prepared baking sheet. Re-roll scraps and repeat.
9. Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.
10. Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
11. Gently sandwich cookies together and let stand for several hours before serving.
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How to Make Mexican Wedding Cookies ~ Snowballs ~ Christmas Recipe by foodjazz
Wedding Cookies/Snowballs- Shortbread cookie coated in powdered sugar.
Ingredient List:
2 cups plain-all purpose flour
2/3 cup salted chopped cashews
1/4 cup powdered sugar
1 tsp vanilla
2 sticks unsalted butter
1/8 + extra pinch salt- please note that if you are using pecans, walnuts, or other type of nut that is unsalted, then the amount of salt for this recipe would be 1/4 tsp.
Additional powdered sugar to roll the cookies in.
Mix all ingredients together as shown in video and chill dough for 1 hour. Roll the chilled dough into 1 balls and place on cookie sheet lined with parchment paper. Bake at 350 degrees F for 11-14 minutes or until golden brown around edges. Cool cookies approx 10 minutes then roll in powdered sugar. Yields approx 3 dozen cookies. Store in cookie tin.
Enjoy!