Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cardamom Butter Squares




Source of Recipe


Internet


List of Ingredients




for the cookies:

3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla

for the espresso and chocolate icings:

1 teaspoon instant-espresso powder
1 teaspoon vanilla
1 1/2 to 2 tablespoons milk
1 cup confectioners sugar
3 ounces fine-quality bittersweet chocolate (not unsweetened), melted


Recipe



Whisk together flour, baking powder, salt, cardamom, cinnamon and allspice in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about two minutes in a stand mixer (preferably fitted with paddle attachment) or four minutes with a handheld.

Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.

Form dough into two (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press and square off sides of logs. Chill logs on a baking sheet until slightly firm, about one hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about one hour.

Put oven racks in upper and lower thirds of oven and preheat oven to 350° F.

Cut enough scant 1/4-inch-thick slices from a log with a knife to fill two large ungreased baking sheets, arranging slices about one inch apart (chill remaining dough, wrapped in plastic wrap).

Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets three minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Whisk together espresso powder, vanilla, and one tablespoon of milk until espresso powder is dissolved, then add confectioner's sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.

Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.

Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about two hours.

Dough logs can be chilled five days or frozen, wrapped in a double layer of plastic wrap, for month (thaw in refrigerator just until they can be sliced).

Cookies (with or without icing) will keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for one week.

Makes about six dozen cookies.