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Cardamom Orange Sugar Cookies
A fragrant spiced cardamom orange sugar cookie recipe for the holidays.
Recipe Type: Dessert
Makes: 4 dozen 4-inch cookies
Author: Brooklyn Supper
For the Sugar Cookies
  • 1 teaspoon freshly ground cardamom from about 2 tablespoons cardamom pods
  • 16 tablespoons unsalted butter, room temperature (2 sticks)
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon sea salt
  • 2 1/4 cups all-purpose flour
For the Cookie Icing
  • 2 cups powdered sugar
  • 1 1/2 - 2 tablespoons milk or cream
  • decorating sugar
  • sugar pearls
  • pinch each ground cardamom and orange zest
  1. Use a mortar and pestle to bash cardamom pods and carefully remove seeds. Clean out mortar and pestle, and then grind seeds as finely as possible.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-low speed until light and fluffy, about 2 minutes. Add sugar and beat another 2 minutes. Beat in egg, stopping to scrape down sides as needed. Beat in vanilla, orange zest, cardamom, nutmeg, and sea salt. Switch mixer to low and add flour in two batches, mixing just until incorporated.
  3. Divide dough into 4 discs, wrap tightly with plastic, and chill at least 2 hours or preferably overnight.
  4. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment. 

Set up a large piece of parchment dusted with flour. Working quickly, and using plenty of flour as you go, roll chilled dough into a 1/4-inch thick rectangle. Dip cookie cutters in flour, and cut out cookies. Arrange on cookie sheets, spacing 1/2-inch apart.
  5. Slide into oven and bake 7 - 10 minutes, or until cookies have puffed up slightly and edges turn a very light golden hue. Cool on cookie sheet 5 minutes, then remove to a wire rack to cool completely.
  6. Wait until cookies are completely cool to decorate. To make cookie icing, and 1 1/2 tablespoons milk or cream into powdered sugar and whisk until smooth. Then, adding a 1/2 teaspoon milk or cream at a time, thin icing or add additional powdered sugar as needed. Use a spoon to spread icing on cookie, and top with decorating sugar (I rubbed a tiny pinch zest and cardamom into mine), sugar pearls, or the cookie decor of your choice. Allow sugar to set completely, then place cookies in a sealed container. Cookies will keep covered at room temperature for a week or more.