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Cardamom Cane-Sugar Cutouts Recipe | |
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Ingredients:
Cookies:1 1/2 cups (3 sticks) unsalted butter, softened 1 cup natural (raw) cane sugar* 2 large egg yolks 4 cups all-purpose flour 3 to 4 Tbsp. pre-ground cardamom or 2 to 3 Tbsp. freshly ground cardamom seed** 1/2 tsp. salt 1 Tbsp. lemon or orange zest (about 1 large lemon or small orange), freshly grated, optional Decorating Icing: 6 Tbsp. (3/4 stick) unsalted butter, softened 3 cups confectioners’ sugar Pinch salt 3/4 tsp. pure vanilla extract 2 to 3 Tbsp. lime, orange or lemon juice, at room temperature Additional colored sanding sugar, optional, for decorating *Use large, granular-type cane sugars; in particular, large crystal Turbinado sugar or Demerara.. **Cardamom can be found in the spice section of most grocery stores.
Directions:
1. In a medium bowl, combine butter and sugar; cream together until light and fluffy. Beat in egg yolks. Add flour, cardamom, salt and zest; blend until dough is evenly mixed. Adjust cardamom to taste.2. Divide dough in four balls on sheets of plastic wrap, and flatten each into a disk. Wrap tightly, and chill for at least 1 hr. or overnight. 3. Preheat oven to 350°F and line baking sheets with parchment paper or butter them. 4. Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.) On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8- to 1/4-in. thickness. Cut into shapes and place on prepared baking sheets. 5. Bake until bottoms just begin to brown, 8 to 10 min. Transfer to wire rack to cool completely. Continue to roll, cut and bake remaining dough. 6. For the icing, combine butter, sugar, salt and vanilla in a mixing bowl. Beat at low speed, gradually adding juice to reach desired consistency. Decorate completely cooled cookies as desired. Makes 3 to 4 dozen sugar cookies
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