Best 2 Cardamom Butter Squares Recipes
Indulge in a delightful culinary journey with our exquisite Cardamom Butter Squares recipe! These delectable treats tantalize taste buds with their perfect balance of flavors, combining the warmth of cardamom with the richness of butter and the sweetness of sugar. Each bite offers a symphony of textures, from the crisp exterior to the soft, melt-in-your-mouth interior. This recipe caters to both novice and experienced bakers, guiding you through simple steps to create these delectable squares. Additionally, we present variations to suit your preferences, including a gluten-free option, a vegan alternative, and a fun twist with chocolate chips. Embark on this delectable adventure and let the aromas of cardamom fill your kitchen as you craft these irresistible Cardamom Butter Squares. Prepare to impress your loved ones and create lasting memories with every bite.
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CARDAMOM BUTTER SQUARES
Categories Cookies Coffee Mixer Chocolate Dessert Bake Christmas Vanilla Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 dozen
Number Of Ingredients 19
Steps:
- Make cookies:
- Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
- Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
- Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
- Ice cookies:
- Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
- Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
- Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.
CARDAMOM BUTTER SQUARES
Looking for a cookie my grandmother use to make. I found this one what was more like the one she use to make at christmas time and get togethers. Slice the dough really thinly to achieve super-crisp squares.
Provided by BLUE ROSE
Categories Dessert
Time 6h5m
Yield 6 dozen, 18 serving(s)
Number Of Ingredients 15
Steps:
- Make cookies:.
- Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
- Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
- Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
- To make Icing for cookies:.
- Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
- Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
- Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.
- Cooks' notes:.
- • Dough logs can be chilled 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month (thaw in refrigerator just until they can be sliced).
- • Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
Nutrition Facts : Calories 257.4, Fat 11.1, SaturatedFat 6.7, Cholesterol 50.8, Sodium 127.5, Carbohydrate 36.9, Fiber 0.7, Sugar 20.6, Protein 3
Tips:
- Use high-quality ingredients. This will ensure that your butter squares turn out delicious and flavorful. Look for butter that is unsalted and has a high fat content (82% or higher). You can also use homemade butter if you prefer.
- Cream the butter and sugar together thoroughly. This will help to incorporate air into the mixture and make the butter squares light and fluffy. Cream the butter and sugar together for at least 2 minutes, or until the mixture is light and fluffy.
- Add the eggs one at a time. This will help to prevent the eggs from curdling. Beat the eggs into the butter mixture one at a time, until the mixture is well combined.
- Stir in the flour and cardamom. Be sure to measure the flour correctly, as too much flour will make the butter squares dry. Stir the flour and cardamom into the butter mixture until just combined. Do not overmix.
- Chill the dough before baking. This will help to firm up the dough and make it easier to work with. Chill the dough for at least 30 minutes before baking.
- Bake the butter squares until they are golden brown. The baking time will vary depending on the size of your butter squares. Bake the butter squares for 12-15 minutes, or until they are golden brown.
- Let the butter squares cool before serving. This will help to prevent them from falling apart. Let the butter squares cool for at least 15 minutes before serving.
Conclusion:
Cardamom butter squares are a delicious and easy-to-make treat that are perfect for any occasion. They are perfect for breakfast, lunch, or a snack. You can also serve them as a dessert. Cardamom butter squares are a great way to enjoy the unique flavor of cardamom. They are sure to be a hit with your family and friends.
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