Mean Chefs Pecan Cardamom Sand Cookies Recipes

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Grease a 10x15 inch jellyroll pan.
• In a large bowl, cream together 1cup of butter, white sugar and brown sugar until light and fluffy. Mix in the egg yolk and 1 tablespoon of vanilla. Combine the flour, cardamom and salt; stir into the batter until it forms a soft dough. Spread evenly in the prepared pan. Brush the top with egg white and sprinkle pecans over the top.
• Bake for 1 hour in the preheated oven. Prepare the frosting while the cookies bake.
• Melt the remaining butter in a saucepan over low heat until it starts to brown. Remove from the heat and stir in confectioners' sugar until smooth. Stir in enough milk to achieve a drizzling consistency. Drizzle frosting onto the bars when warm. Cool, then cut into bars.

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

Steps:

• Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350°F.
• Line 2 baking sheets with parchment paper.
• Sift together the flour, baking soda and salt into a medium bowl and set aside.
• Melt the chocolate and butter in the top of a double boiler over hot, simmering water.
• Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set.
• In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved.
• Stir the espresso mixture into the chocolate mixture.
• Combine the eggs and both sugars in the bowl of a heavy-duty electric mixer (you can double the recipe and it will fit a 5 or 6 qt mixer bowl).
• Set the bowl over a pan of hot, hot simmering water.
• Stir with a hand-held wire whisk until warm to the touch.
• Attach the bowl to the mixer stand.
• Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes.
• Fold into the warm chocolate mixture.
• Fold in the flour.
• Stir in the chocolate chips and pecans.
• Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to 1/2 inches between the cookies (at work I make these a lot bigger so that they come out about 5 inches across).
• Bake for 12-14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking.
• Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely.
• Repeat with the remaining dough.

Steps:

• Beat butter until light and fluffy using an electric mixer.
• Measure out just 125 grams of the granulated sugar and add to the butter, mixing well.
• Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough).
• Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours.
• Preheat oven to 150 C.
• Have ready baking sheets lined with parchment paper (or greased).
• Slice off rounds of dough, about 1 cm thick, and place onto baking sheets.
• Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready).
• While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl.
• When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely.
• They should be covered in the sugar mixture on all sides.

Steps:

• Place the butter and icing sugar in a food processor, and process until smooth.
• Pulse in the egg, vanilla, cardamom and zest until combined.
• Add the flour and process to make a soft dough.
• Divide dough in half,place onto two (12- inch long) sheets of plastic wrap, using the plastic, shape into 8-inches long by 2-inches in diameter logs.
• Refrigerate the dough logs for 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the coloured sugars or toasted nuts on a work surface and roll the logs until completely coated.
• Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
• Bake until golden around the edges, about 20 to 25 minutes.
• Cool cookies on the pan. Remove to airtight container.

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:

• Preheat oven to 275 degrees.
• Beat margarine and sugar for 5 minutes.
• Dissolve soda in vinegar.
• Add to butter mixture.
• Add vanilla.
• Beat in flour.
• Add in chocolate chips.
• Drop by teaspoonfuls on ungreased cookie sheets.
• Bake for 28-30 minutes.

Steps:

• In a large bowl, add sugar to softened (not melted) margarine.
• Sift baking soda and flour together into a medium bowl.
• Add the flour-baking soda mixture to the margarine and sugar in the large bowl.
• Add vanilla.
• Wrap the dough in foil or wax paper, forming a snake-like roll.
• Chill overnight.
• Cut into slices.
• Place slices on greased baking sheet.
• Bake cookies at 350 degrees in oven for about 10 to 12 minutes, or until they turn a light tan color.
• Remove cookies from oven.
• Cool them on wire racks.
• Enjoy!

Steps:

• Preheat the oven to 180ºC / (350ºF).
• In an electric mixer, beat on medium speed the sugar, margarine and the lemon zest until a creamy mixture. Reduce the mixer speed to low, add the flour mixed with the baking powder and mix until obtain a compact mixture.
• Mold small portions of the dough with your hands and place them in muffin pans. Bake about 15 minutes until they begin to turn golden brown.
• Remove the cookies from oven and let cool slightly. Unmold and sprinkle the cookies with sugar and cinnamon.

Steps:

• 1. In a large bowl, cream together the butter and half of the powdered sugar until smooth. Beat in the vanilla.
• 2. In a separate bowl, combine the flour, cardamom and salt; gradually add to the creamed mixture. Gently stir in the pecans.
• 3. Roll into 1-in. balls. Place about 2 inches apart on ungreased baking sheets.
• 4. Bake in a preheated 350° for 15-17 minutes or until edges turn a light brown. Roll warm cookies in remaining powdered sugar. Cool on wire racks.
• 5. Note: If you can't find cardamom seeds to grind, you can use pre-ground cardamom, however, it might not offer the same flavor-punch as freshly ground seeds.

Steps:

• Preheat oven to 325°F.
• I an electric mixer cream butter, shortening, both sugars and vanilla until mixture is well combined.
• Sift dry ingredients together and add to mixer along with chopped pecans.
• Combine well.
• Either use a small portion scoop or roll pieces of dough into 1 - 2-inch balls.
• Arrange on parchment-lined sheet pan.
• Place a pecan half on top of each round, sprinkle with a little sugar and press down with the bottom of a glass to flatten to about 1/4-inch thick.
• Bake until very pale golden.
• Cool.