Lemon Cardamom Cookies

Growing up, food was never particularly important (aside from the fact that you'll die without it).

If you were ever invited to my house for a home-cooked meal, my mom would joke that you must be in trouble. If Dad made any commentary on the meal, she'd remind him of her warnings from while they were dating: "If you're looking for a cook, keep on looking" and "I'll give you quantity, not quality."

Cooking was never a big interest for my mom (though her food usually wasn't as bad as she'd make it out to be), so I grew up eating for necessity's sake. I never sat down and explored the tastes and textures that were possible. I also never swooned when walking by the cheese display at the grocery store (I totally do now...and I get some strange looks while I try to savor the scent of all those good cheeses).

Then I met my husband and he opened my eyes to how great food can be...and then I got pregnant and fell in love with eating that much more.

Because I now love food above almost all others, I decided that all of our local friends would be receiving edibles for Christmas this past year. One of the treats was this little creation: Lemon Cardamom Cookies.

They are so fresh tasting, with a hit of floral flavor, that I couldn't help but think of Spring when I ate them.

Lemon Cardamom Cookies

  • Ingredients:
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cardamom
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • 1/2 tablespoon lemon extract

Sift together flour, baking powder, cardamom, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, lemon extract, and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, shape into a log if you are going to do slices, wrap in waxed paper, and refrigerate for 2 hours.

For slices: Remove one piece of dough from the refrigerator at a time. Using a sharp knife, cut into 1/4" thick slices.
For shapes: Sprinkle surface where you will roll out dough with powdered sugar. Remove piece of dough from the refrigerator at a time. Sprinkle rolling pin with powdered sugar, and roll out dough to 1/4' thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shapes.

Place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges (they won't look much different when they're done and will harden as they cool). Rotate cookie sheet halfway through baking time, if necessary. Allow to cool on baking sheet for 2 minutes and then move to a wire rack. Serve as is or decorate. Store in airtight container for up to 1 week.



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