Mahnke Family RecipesSwedish Cardamom Christmas Cookies
Ingredients
- 2 1⁄2 c / 300 g flour2 1⁄2 c / 300 g flour
- 2 t ground cardamom2 t ground cardamom
- 1⁄4 t / 2 g fine salt1⁄4 t / 2 g fine salt
- 1 c / 227 g unsalted butter - room temperature1 c / 227 g unsalted butter - room temperature
- 1 c / 200 g icing/confectioners' sugar1 c / 200 g icing/confectioners' sugar
- 1 large egg - room temperature1 large egg - room temperature
- 1 T vanilla extract1 T vanilla extract
- 1 t lemon zest1 t lemon zest
- 1⁄4 c colored sanding sugars or chopped toasted pecan1⁄4 c colored sanding sugars or chopped toasted pecan
We wanted to find new Christmas cookies, and these were immediately a winner.
Method
- Whisk the flour, cardamom, and salt in a bowl.
- Put the butter and confectioners’ sugar in a food processor, and process until smooth.
- Pulse in the egg, vanilla, and lemon zest until combined.
- Add the flour mixture and process to make a soft buttery dough.
- Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs.
- Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter.
- Refrigerate until firm, at least 2 hours or overnight.
- Preheat oven to 325F/170C degrees.
- Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated.
- Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
- Bake until golden around the edges, about 20 to 25 minutes.
- Cool cookies on the pan on wire racks.
Note: Store in an airtight container at room temperature for up to 2 weeks.
Servings
3 dozen
Category
Prep time
15 minutes
Cooking time
20 minutes per batch
Vegetarian
Source
foodtv.com