Spiced Cardamon Cookies
(The recipe from Martha Stewart Living December 2008)
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Makes 60 assorted trees and reindeer or 180 small sras We used an assortment of holiday cutters for these crunchly cookies, which are a cross between a gingerbread cookie and on animal cracker. A fauxbois mat creates a wood-grain texture.(PA 01-4, PA 01-5). The dough should be made the day before you plan to bake the cookies. |
5 ¾ cups all-purpose flour plus more for dusting1. Whisk flour, baking soda, salt, cardamom, allspice, pepper, and cloves in a large bowl. Place butter in a mixer bowl. Bring sugars, corn syrup, and water to a boil in a large saucepan, stirring until sugar dissolves. Pour hot sugar mixture over butter, then beat on low speed until combined.
1 teaspoon baking soda
1 teaspoon coarse salt
1 tablespoon ground cardamom
1 teaspoon ground allspice
¼ teaspoon freshly ground pepper
¼ teaspoon ground cloves
8 ounces (2 sticks) unsalted butter
cut into pieces and softened
1 cup dark-brown sugar
½ cup granulated sugar
½ cup dark corn syrup
¼ cup water
¼ cup heavy cream, room temperature
1 large egg, room temperature
1 ½ teaspoons pure vanilla extract
2. Beat cream, egg, and vanilla in a bowl, then add to butter mixture. Beat on medium speed until well combined.
3. Reduce speed to low, and add flour mixture, beating until just incorporated. Divide dough into thirds, and flatten each into a disk. Wrap each disk in plastic, and refrigerate overnight(or freeze for up to 1 month; thaw in the refrigerator).
4. Preheat oven to 350o. Roll out 1 disk between lightly floured parchment to 1/8-inch thickness. Place a lightly floured faux-bois mat on dough, pattern side down. With rolling pin, lightly roll over mat to imprint dough. Carefully remove mat. Transfer dough on parchment to a baking sheet, and refrigerate until firm, about 10 minutes. Repeat with remaining disks.
5. Cut out shapes with holiday cookies cutters. (Alternately, use tree template, below: Copy onto card stock, enlarging 200 percent. Cut out, place over dough, and cut along edge with the tip of a paring knife). Transfer cookies to parchment-lined baking sheets, grouping similar sizes together and spacing them 1 inch apart. Roll out and cut scrapes once. Bake cookies, rotating sheets halfway through, until edges are golden brown, 10 to 12 minutes. (If making small cookies, start checking after 8 minutes). Transfer to wire racks, and let cool. Cookies will keep, covered, for up to 2 weeks.