Cardamom Cane-Sugar Cutouts |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Another cookie for your Christmas cookie tray. Ingredients:
1 1/2 cups unsalted butter, softened |
1 cup turbinado sugar (natural raw sugar, large crystal) |
2 large egg yolks |
4 cups all-purpose flour |
3 -4 tablespoons ground cardamom or 2 -3 tablespoons freshly ground cardamom seeds |
1/2 teaspoon salt |
1 tablespoon lemon zest (about 1 large lemon, optional, optional) (optional) or 1 tablespoon orange zest, freshly grated (about 1 small orange) (optional) |
6 tablespoons unsalted butter, softened |
3 cups confectioners' sugar |
1 pinch salt |
3/4 teaspoon pure vanilla extract |
2 -3 tablespoons lime juice or 2 -3 tablespoons orange juice or 2 -3 tablespoons lemon juice, at room temperature |
additional sanding colored crystal sugar, for decorating (optional) |
Directions:
1. In a medium bowl, combine butter and sugar; cream together until light and fluffy.
2. Beat in egg yolks.
3. Add flour, cardamom, salt and zest blend until dough comes is evenly mixed.
4. Adjust cardamom to taste.
5. Divide dough in four balls on sheets of plastic wrap, and flatten each into a disk.
6. Wrap tightly, and chill for at least 1 hour or overnight.
7. Preheat oven to 350 degrees and line baking sheets with parchment paper or butter them.
8. Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.).
9. On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8- to 1/4-inch thickness.
10. Cut into shapes and place on prepared baking sheets.
11. Bake until bottoms just begin to brown, 8 to 10 minutes.
12. Transfer to wire rack to cool completely.
13. Continue to roll, cut and bake remaining dough.
14. For the icing, combine butter, sugar, salt and vanilla in a mixing bowl.
15. Beat at low speed, gradually adding juice to reach desired consistency.
16. Decorate completely cooled cookies as desired.
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