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When we were working on cookies for Molly’s 4-H Foods project this summer, we made several different batches of cookies and then had family, friends, and neighbors test out all of the types to help decide which one Molly would make for the fair. These Orange Sugar ‘n SpiceCookies were the winners. They were based on a recipe that we modified from an old, out of print cookie cookbook.
When I asked Molly her favorite part of working on these cookies, she couldn’t decide what she liked best. She decided it was either rolling them in sugar, or flattening them prior to baking.
Know what my favorite part is about these cookies?
Yeah, you already knew. It’s eating them.
Note: This is not a cookie that you’re going to prepare at the last minute. While the actual dough making doesn’t take a long time, the dough is going to need to chill for an hour or two before you proceed to baking portion of the recipe. So, don’t put it off until the last minute.
Orange Cardamom Cookie Recipe
Orange Cardamom Cookie Recipe
Angie Kauffman
Print Recipe Pin Recipe
Course Dessert
Ingredients
1cupgranulated sugarplus some for rolling the cookies in later
1cuppowdered sugar
1cupbuttersoftened
1cupvegetable shortening
2eggs
4cupsall-purpose flour
3teaspoonsgrated orange peel zest
1teaspooncream of tartar
1teaspoonbaking soda
1/2teaspoonground cardamom
1/4teaspoonground ginger
1/4teaspoonsalt
Instructions
In a large bowl, mix the two different types of sugar, butter, shortening, and eggs. Blend them at medium speed until they are fluffy and light.
In a separate bowl, blend together all of the remaining ingredients.
Add the flour mixture into the butter mixture, and blend it at a low speed until it forms into a soft dough.
Cover the dough with plastic wrap and chill for 1 - 2 hours in the refrigerator.
Roll the shaped balls in a bowl with granulated sugar in it.
Place the cookie balls approximately two inches apart on an ungreased cookie sheet. (I have only ever made these on my DeMarle Silpat baking mats.)
Flatten the dough balls with the bottom of a drinking glass. Just gently flatten them. You don't want them totally flatten thin, just flattened until they are level with rounded edges.
Sometimes, if they start to stick to the glass, I press the bottom of the glass into the bowl with sugar in it. That seems to help.
Bake for 11 - 13 minutes, or until the edges start to get a light golden brown. Sometimes, I even pull them out a little before that point.
Let them cool for a minute or two before transferring them to a cooling rack. Then, cool them completely before storing.
Okay, actually – go ahead and eat at least one while they’re still warm. They’re delicious like that!
The last time I made them, I took the entire first cookie sheet worth outside and gave them to my kids, one of the neighbor girls they were hanging out with, and some of our neighbors who were outside. I felt like the cookie lady! The neighbor girl took one bite and yelled, “Heaven! These cookies are like Heaven!”
So, make yourself a batch of these Orange Cardamom Cookies and enjoy your own little bite of paradise.
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About Angie Kauffman
Angie, mom to three very fun kids, is the founder of Real Life at Home. With degrees in elementary education (B.A.) and special education (M.S.Ed.), as well as being a former homeschooler, she is passionate about supporting both parents and teachers by providing printables, crafts, and activities to help children learn and grow.
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Reader Interactions
Comments
Momsays
They do taste like Heaven! I thought Molly’s favorite part was the zesting?
Reply
Angie Kauffmansays
She decided the second time that we made them that she thought she liked rolling them in sugar best.
Ground cardamom: One of the more pungent spices in Mediterranean cooking, cardamom is a fairly warm spice with subtle lemony undertones that pair beautifully with orange. Eggs: Help provide structure to the cake.
Add the ingredients to the bowl, and begin beating using a metal whisk. Hold the whisk at an angle (roughly 45 degrees) to the bowl and spin your wrist in a circular motion, lifting the whisk up and out of the mixture then bringing it back down to the bottom of the bowl.
Bleached flour absorbs more moisture than unbleached flour, making for THICK Cookies. If you struggle with your cookies spreading out more than you want, try using bleached flour.
Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix.
The acidic notes of citrus fruits like oranges and lemons really help to elevate the flavor profile of cardamom and stand up well to its pungent flavor. Try adding cardamom to your next citrus pudding, or for a quick alcohol-free co*cktail, try a cardamom lemonade!
Cardamom harmonizes beautifully with warming spices, such as cinnamon, cloves, and nutmeg, to infuse dishes with captivating essence. Bringing forth a medley of flavor, this remarkable spice can elevate a variety of dishes, like stews, soups and curries, baked goods, desserts, and beverages such as coffee or tea.
You may notice visible pockets of flour, streaks of butter, or uneven coloration. When overmixed, though, cookie dough will feel dense, greasy, heavy, and warm. It may be tough to roll out or work with, just like overmixed pie dough.
Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
A low proportion of sugar relative to flour reduces spread, keeping the cookies thick. A high proportion of mix-ins helps thicken the dough. Blending chocolate chip styles creates a more dynamic flavor. Overnight refrigeration hydrates the flour, again helping the cookies stay thick.
Add more complex proteins, like malted milk powder and brown butter. Caramelizing the sugar beforehand brings bright notes to your cookies, but you can further expand your dessert's flavor profile by playing with proteins.
Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.
For example, it's friendliest to fruits that aren't overly sweet. Apples are a prime example (cardamom is perfect in pie), as are pears. Grapes are another fine pairing—that is, once converted into wine (try mulling wine with a couple pods).
Whether you are creating your own essential oil diffuser blend, or looking for the best companion for Cardamom, consider using Cinnamon, Clove, Ginger, Cedarwood, Sandalwood, Vetiver, Fennel, Patchouli, Ylang Ylang, or citrus essential oils.
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