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    CARDAMOM BUTTER SQUARES


    Source of Recipe


    Gourmet

    List of Ingredients




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

    Special equipment: 2 small heavy-duty sealable plastic bags (for icing; not pleated)

    Recipe



    Make cookies:
    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 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.

    Form dough into 2 (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 1 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 1 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 2 large ungreased baking sheets, arranging slices about 1 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 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

    Ice cookies:
    Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners 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 2 hours.

    Cooks' notes:
    • Dough logs can be chilled 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month (thaw in refrigerator just until they can be sliced).
    • Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.



    Makes about 6 dozen.


 

 

 


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