Needing a lighter complement, I knew I had just the thing to serve with the quadruple-threat chocolate cookies at Valentine’s.
Light and crispy, these sugar cookies are flavored with sparkling blood orange zest and floral cardamom pods.
These have a higher butter-to-flour ratio than my usual sugar cookie recipe, I kept them in the fridge until right before popping them in the oven and they held their shape just fine.
I topped half with clear sanding sugar and the other half with a simple blood-orange and confectioner’s sugar icing. As usual when using blood oranges, no food coloring was needed. This pink was natural, baby.
I’m not certain if she uses the same recipe, but my mom makes an orange (not blood) cardamom cookie at the Christmas holidays. The mixture of orange and cardamom is reminiscent of the traditional-holiday pairing of oranges and cloves. However, out of context–say, for Valentines Day…or maybe more appropriately at this point St. Patrick’s Day or Easter, these pretty cookies don’t taste out of season at all.
If you like this, you might like these
Cardamom and Blood Orange Sugar Cookies
adapted fromm Bon Appetit, December 2009
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons ground cardamom
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons finely grated blood orange peel (I used a microplane)
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- Raw sugar
- 1 cup confectioner’s sugar
- 1/2 cup blood orange juice
- Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend.
- Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend.
- Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended.
- Divide dough in half. Place between two sheets of parchment or wax paper and roll-out to about 1/4-1/8 inch depending on desired thickness. Repeat with second half of dough. Chill until firm (at least an hour).
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper.
- Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with sugar if not topping with icing.
- Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
- Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely.
- To ice, whisk together confectioner’s sugar, adding juice a little bit at a time until you reach the desired thickness (I prefer mine runny for better coverage).
- Lightly grasping the edges of each cookie, dip into the icing so that only the top of the cookie touches the surface. Quickly pull up and let cookies dry on a cooling rack.