Swedish Almond Cardamom Stars |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Don't substitute marzipan for the almond paste, because it's a bit too sweet for this buttery, lightly spiced cookie. Look for the almond paste in tubes, such as Odense brand, or in cans, like King Arthur brand. Ingredients:
9 ounces all-purpose flour (about 2 cups) |
1 cup powdered sugar |
1/2 teaspoon baking soda |
1/2 teaspoon ground cardamom |
1/4 teaspoon salt |
1/4 cup almond paste, crumbled |
1 tablespoon butter, chilled and cut into small pieces |
1/3 cup fresh orange juice |
3 tablespoons canola oil |
2 cups powdered sugar |
3 tablespoons 2% reduced-fat milk |
Directions:
1. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, baking soda, cardamom, and salt in a food processor; process until blended. Add almond paste and butter; process until blended. Combine juice and oil. With processor on, slowly pour juice mixture through food chute; process until dough forms a ball.
2. Divide dough in half. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll each half of dough, still covered, to a 1/4-inch thickness. Chill 1 hour.
3. Preheat oven to 375°.
4. Working with 1 portion of dough at a time, remove top sheet of plastic wrap; turn dough over. Remove remaining plastic wrap. Cut with a 2 1/2-inch star-shaped cookie cutter into 24 stars; place stars 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining half of dough.
5. To prepare icing, combine 2 cups sugar and milk, stirring with a whisk until smooth. Spread about 1 teaspoon icing over each warm cookie; chill 1 hour.
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