Cinnamon Or Cardamon Butter Cookies Recipes

Steps:

• Cream together 1 cup butter and white sugar. Beat in the egg and 1 teaspoon vanilla. Combine together the sifted flour, salt and ground cinnamon and stir into butter mixture.
• Cover and chill dough for 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Lightly flour a rolling pin. Roll out dough on lightly floured wax paper and cut with cookie cutter. As dough warms it becomes unworkable. Return to refrigerator as needed. Bake on ungreased cookie sheet 15-20 minutes until lightly browned.
• To Make Icing: Sift confectioners' sugar into mixing bowl. Add vanilla, salt, and butter. Add milk one tablespoon at a time while beating until spreadable consistency. Continue beating on medium for 10 minutes. Ice cookies.

Steps:

• 1. Bring butter to room temperature. Cream butter to the consistency of mayonnaise.
• 2. Mix and sift flour, p. sugar, and corn starch. Add to butter mixture, creaming constantly.
• 3. Add cinnamon.
• 4. Chill thoroughly.
• 5. Roll into small balls, about 1 inch diameter, and place on cookie sheets. (I use a small Pampered Chef scoop and drop onto parchment covered cookie sheets.) Can also be used in a pastry tube. For best results, do not use air-bake pans.
• 6. Flatten with floured tines of a fork. I suggest keeping the dough as cold as possible throughout steps 5 and 6 by working quickly and refrigerating dough when not working with it.
• 7. Optional: We add colored sugar to the tops, since we make these during the Christmas season, before baking.
• 8. Bake in a 325 degree F oven for approximately 20 minutes, OR until delicately browned. (For best results, watch them carefully to be certain they are slightly browned but only slightly browned. That's when they have the perfect texture (after they cool)!
• 9. Cool on wire racks.
• 10. Enjoy your tender, delicate, subtly flavored little butter cookies!

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.
• Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.
• Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies!
• Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.

Steps:

• For the Dough:
• Heat milk in a small saucepan over low until just warm; an instant-read thermometer should register 105°F-115°F. Pour into the large bowl of a stand mixer. Whisk in yeast and let sit until foamy, 10-15 minutes. You should see a layer of foam on the surface; this means that the yeast is active.
• Add egg, egg yolk, flour, granulated sugar, cardamom, and salt to yeast mixture and mix with dough hook on low speed until well combined. Increase speed to medium and continue to mix until dough is smooth and elastic, about 10 minutes. Gradually add butter 1 Tbsp. at a time, mixing to incorporate slightly before adding more. When 6 Tbsp. butter are incorporated, mix until dough is smooth, supple, and shiny, 10-15 minutes longer (you need to mix this long to develop the gluten).
• Transfer dough to a large buttered bowl, cover with plastic wrap and a kitchen towel, and let sit at room temperature until doubled in size, 1-1 1/2 hours. Punch dough down, cover bowl tightly in plastic wrap, and chill overnight (the slow proof creates more flavor because it gives the yeast more time to process the sugar).
• For the Filling and Assembly:
• Mix butter, cinnamon, and 1/2 cup brown sugar in a medium bowl until combined.
• Have your tools and filling nearby; you want to work quickly and keep dough as chilled as possible to make rolling more manageable. Turn out dough onto a lightly floured piece of parchment paper and roll to a 1/4"-thick rectangle, about 16"x12". Cover with plastic and chill until dough is firm, 30-60 minutes.
• Spread butter mixture over two-thirds of dough. Fold plain side over the middle, then fold opposite third over (like folding an envelope). Roll to a 12"x8" rectangle about 1/2" thick. Slice lengthwise into eight 1"-thick strips.
• Working one at a time, lay strip on clean work surface with long side facing you. Using your palms, gently twist each end in opposite directions until entire strip is spiraled. Hold one end of strip between a thumb and index finger. Working away from you, tightly wrap strip around 3 fingers. Wrap around fingers again, placing second loop closer to the palm of your hand. As you bring strip across the back of your hand, cross over first loop, angling toward the end of your index finger. Cross dough over front of your hand and tuck the end into the center while removing your fingers and pushing through to the other side to create a knot. Check out step-by-step photos here. You want to twist these tightly so that they rise while baking. If you're having trouble, twist them into any kind of knot that you can-just make sure it's wrapped tightly.
• Divide cinnamon twists between 2 rimmed baking sheets, spacing evenly apart. Cover loosely with plastic wrap and let sit at room temperature until doubled in size, 45-60 minutes.
• Place racks in upper and lower thirds of oven; preheat to 325°F. Bake cinnamon buns, rotating pans from top to bottom halfway through, until deeply golden brown, 25-30 minutes.
• Bring remaining 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns. If you like a sweeter pastry, wait 5 minutes, then brush again.
• Do Ahead: Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature.

Steps:

• whisk together dry ingredients, except sugar in a bowl.
• In a large bowl, beat together sugar, butter, eggs and vanilla, until fluffy.
• Reduce speed and beat in flour mixture.
• Roll into two 12-inch logs.
• Wrap in plastic and refrigerate 1 hour.
• preheat oven to 350.
• Slice into 1/4-inch slices and bake on ungreased cookie sheets 10-12 minutes.
• Cool on sheets 3 minutes, then move to racks.

Steps:

• Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.

Steps:

• Heat oven to 375°F, oven rack in center of oven.
• Grease a heavy cookie sheet (use a veggie oil).
• Combine salt (if using) and flour in a bowl.
• Cream Butter sugar and 2 tsp of cardamom until fluffy.
• Add flour and beat at low speed.
• Stir in 1/2 cup almonds.
• Combine powdered sugar and remaining cardamom.
• Roll dough into 1 Tbsp balls one at a time.
• Roll each in the powdered sugar mixture, coat well.
• Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2" thickness. Press a couple of almond slices into each cookie (use more if you like).
• Have cookies at least a 1/2" apart.
• Bake about 14 minutes or until they are light brown.
• Cool on a rack.
• Put in airtight container.
• You can freeze and they will keep at least a couple of months.