Chocolate Cardamom Filled Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
• Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
• Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
• Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

Steps:

• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• In a small bowl, whisk together baking soda, cardamom, cinnamon and flour and reserve.
• In a large bowl, using an electric mixer on medium-hgih speed, beat sugar and butter together until creamy, about 2 minutes. Add egg and beat until thouroughly combined. Reduce speed to low, add flour mixture and mix until just combined.
• Roll dough into balls and transfer to baking sheets, spacing 2 inches apart. Carefully press dough with flat bottom of drinking glass and bake until llightly browned, 14 to 16 minutes. Remove from oven and cool 2 minutes before transferring to a wire rack to cool completely.
• In a large bowl, using an electric mixer on medium-high speed, beat butter and vanilla extract until light and fluffy. Add milk, cardamom and cinnamon and beat well. Reduce speed to low and add powdered sugar to reach desired consistency. Spread icing on cooled cookies.
• Note: This icing is fairly soft, and does not harden. If you like your icing to be a bit stiffer, try adding slightly less milk and more confectioners sugar.

Steps:

• Combine the heavy cream and cardamom in a medium saucepan. Heat over medium-high until just boiling. Turn the heat off, cover and steep until infused, 2 hours.
• Arrange a rack in the center of the oven and heat oven to 300 degrees. Arrange 6 to 8 (4- to 6-ounce) oven-safe ramekins in a roasting pan or large baking dish at least 2 inches deep.
• Strain the infused cream through a fine-mesh sieve to remove the cardamom pods. Wipe out the saucepan. Add 1 cup/240 milliliters of the infused cream to the saucepan along with the whole milk. Chill remaining infused cream in an airtight container in the refrigerator.
• Bring the cream and milk mixture to a boil, then remove from the heat. Add the chopped chocolate and whisk until smooth.
• In a large bowl, combine the egg yolks, vanilla, salt and 2 tablespoons sugar and whisk by hand or using an electric mixer until pale yellow, foamy and thickened, about 3 minutes.
• Whisking constantly, slowly pour the warm chocolate mixture into the egg mixture until well combined. Transfer the custard to a measuring cup or other container with a spout. You should have about 4 cups of custard.
• Divide the custard among the ramekins and carefully transfer the roasting pan to the oven. Pour hot tap water into the roasting pan until it reaches halfway up the sides of the ramekins. Tent the pan with a piece of aluminum foil and use a fork or paring knife to poke a few holes in the foil.
• Bake the pots de crème until the tops are set but still jiggly, 35 to 45 minutes, depending on the size of the ramekins. The custard will puff up slightly as it bakes, then deflate as it cools. Remove the foil, and let the pots cool in the pan for a few minutes, until they are easier to handle, then transfer them to a rack to cool to room temperature.
• Transfer to the refrigerator and chill until completely cool, at least 2 hours. (These can be made up to 2 days in advance.) Cover each ramekin with plastic wrap if you plan to keep them in the refrigerator for more than a couple of hours after they have cooled. To serve, whisk reserved infused cream to soft peaks (it will be loose) with 1 to 2 teaspoons sugar and top each pot de crème with a dollop of cream.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Refrigerate for at least 2 hours. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine filling ingredients ; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

Steps:

• Make chocolate curls with the white chocolate by running a swivel peeler over the surface. When you have enough to sprinkle over 4 chocolate pots, set these aside, then chop the remainder.
• Melt the dark chocolate in a bowl over simmering water or in the microwave on Medium for 1½-2 mins. Leave to cool slightly. Whisk the egg whites until stiff, then whisk in the sugar and cardamom. Fold in the melted chocolate, then gently fold in the chopped white chocolate.
• Divide between 4 small dishes or cups, about 100ml in size. Sprinkle over the white chocolate curls and chill until ready to serve, at least 1 hr.

Steps:

• Cream the butter and sugars until light and fluffy, then beat in the egg yolk.
• Stir in the cardamom, salt, and flour.
• Divide the dough in two, roughly shape each piece into a log about 1 inch thick, then roll in plastic wrap or wax paper. Pull each log through you thumb and first finger to make it even and, if you prefer, longer and narrower.
• Refrigerate until firm or freeze until ready to use.
• Preheat oven to 375°F
• Cut the dough into 1/4-inch rounds or diagonals and set themon cookie sheets at least 1 inch apart.
• Bake until pale golden on top and lightly browned around the edges, 8 to 10 minutes.
• Cool. Serve plain or dusted with confectioner's sugar.
• Note: Time to Make does not include the time to chill the dough.

Steps:

• Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
• Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Steps:

• Preheat oven to 325°. Cream butter, sugar and orange zest until light and fluffy, 5-7 minutes. Beat in egg. Add flour and cardamom, mixing well. Divide dough in half. Cover and refrigerate for 30 minutes., Meanwhile, pulse pistachios in a food processor until finely chopped; remove. Repeat with cranberries. For filling, in a small bowl combine the chopped cranberries, coconut, 1/3 cup bittersweet chocolate chips, milk and 1/3 cup chopped pistachios. , Press half the dough onto bottom and 1/4 in. up sides of a greased 9-in. springform pan. Spread cranberry mixture over dough. Between sheets of waxed paper, roll remaining dough into a 9-in. circle. Remove top sheet of paper. Gently flip dough and place over pistachio filling; remove remaining paper. Press dough around edge to seal. Place pan on a 15x10-in. rimmed baking pan., Bake until golden brown, 50-60 minutes. Cool in pan 15 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Microwave white baking chips on high until melted, stirring every 30 seconds; remove. Repeat with remaining 1/2 cup bittersweet chips. Drizzle tart with white and bittersweet melted chocolate. Sprinkle with remaining 1/3 cup chopped pistachios and, if desired, shredded orange zest., Freeze option: Cover and freeze unbaked tart. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 325°. Place tart on a baking sheet; cover loosely with foil. Bake as directed, increasing time as necessary. Cool and top as directed.