Cardamom Orange Cookies
adapted from Gourmet
yeild: 5-6 dozen
These cookies can be done in stages, the dough can be refrigerated for up to 5 days before baking, or even frozen for up to 1 month (just thaw in the refrigerator before baking).
3c white whole wheat flour
1t baking powder
3/4t kosher salt
3t ground cardamom
1/2t ground cinnamon
1/4t ground ginger
zest of 1/2-1 orange
2 sticks of unsalted butter, RT
1c evaporated cane juice (or granulated sugar)
2 lg eggs
1t vanilla extract
sprinkles, if desired
In a large bowl, whisk together dry ingredients (flour through zest).
Cream together butter and sugar until light and fluffy, preferably in a stand mixer. Add eggs and vanilla, then beat until well combined. Reduce speed to low and add in flour mixture until just combined.
Divide dough in half and place on separate sheets of plastic wrap. Using a spatula and the plastic, form into logs (squares or rectangles, whatever is easiest!). Place on a baking sheet or large plate and refrigerate for an hour or overnight.
Make sure your oven racks are in the upper and lower thirds of the oven so you can bake two sheets of cookies at a time, then preheat the oven to 350deg.
Add sprinkles to a shallow bowl, a little at a time. Using a serrated knife, cut ~1/4" slices from one log and roll the edges in the sprinkles. Place, 1" apart on 2 large, ungreased baking sheets. Wrap the remaining log and place back in the refrigerator. Bake cookies 10-12min, switching the position in the oven halfway through, until edges are golden and the cookies are set. Cool on the baking sheets for ~3min, then transfer to cooling racks. Repeat with the remaining dough.
Store in an airtight container.
What was your favorite holiday treat this year?
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