Best 7 North Africian Cardamom Cookies Recipes

RICH CARDAMOM COOKIES

Steps:

• Preheat oven to 375. Grease 2 baking sheets. Combine flour, cardamom and salt. In a seperate bowl, beat butter until creamy, and add sugar. Continue to beat until light and fluffy. Gradually beat in flower mixture until well-blended, stir in ground almonds.In a small bowl, stir together powdered sugar and cardamom. Shape dough into 1 1/2 inch balls, coat in sugar-spice mixture. Place 1 1/2 inches apart on baking sheets. Dip the bottom of a glass into sugar mixture and flatten cookies to 1/2 inch thick rounds. Decorate with sliced almonds. Bake cookies until golden brown, about 12-14 minutes. Remove sheets to wire racks to cool 2-3 minutes. Remove cookies to wire racks to cool completely.

CARDAMOM COOKIES

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.

NORTH AFRICIAN CARDAMOM COOKIES

Steps:

• In a bowl, beat the butter, sugar and cardomom powder for 3 minutes.
• Then with the beater going add the eggs one at a time.
• When the mixture gets light take it out in a bowl and add the flour and salt with a light hand.
• When a soft dough gets prepared with the help of a spoon drop them on a nonstick cookie sheet.
• Place them 1/2" apart.
• Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color.
• Repeat the baking procedure for the remaining dough.

IRAQI CARDAMOM COOKIES (HADGI BADAH)

Steps:

• Preheat the oven to 350 degrees. Prepare baking sheets with a light coating of cooking spray, oil or butter. (Looks like parchment paper would also work well with these cookies.).
• Sift together the flour, cardamom, salt, and baking powder.
• Using an electric mixer, beat the sugar and eggs until light and creamy. Stir in the flour mixture, then the ground almonds.
• Pinch off a small piece of dough and hand form into 1-inch balls, moistening your hands with rose water or orange blossom water, if desired. Place on the prepared baking sheets and flatten slightly. Press a whole almond into the center of each cookie.
• Bake until lightly browned about 12 minutes. Transfer to a wire rack and let cool.
• Store in an airtight container at room temperature.

JEN'S ALMOND CARDAMOM COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift together the flour, baking powder, baking soda, salt and cardamom. Set aside.
• In a medium bowl, cream together the butter, sugar, cream cheese and almond paste until smooth. Beat in the egg, vanilla and lemon zest. Gradually blend in the dry ingredients until well mixed. Drop by spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CARDAMOM-WALNUT COOKIES

Steps:

• Mix 1 cup granulated sugar and 1/2 teaspoon cardamom in large bowl. Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl. Set mixtures aside.
• Combine remaining 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl. Using electric mixer, beat at medium-high speed until well blended. Add flour and chopped nuts. Beat until smooth dough forms, scraping down sides of bowl occasionally. Gather dough into ball and wrap in plastic; chill 1 hour.
• Preheat oven to 350°F. Line 2 large baking sheets with parchment. Using hands and generous 1 tablespoon dough for each cookie, roll dough into forty-eight 3/4-inch balls; transfer to baking sheets. Bake cookies until golden, about 25 minutes. Let cool 5 minutes on sheets.
• Add 12 warm cookies to large bowl of granulated sugar and cardamom and toss gently to coat. Repeat with 12 more cookies. Let remaining 24 cookies cool completely on sheet. Sift powdered sugar and cardamom mixture over. (Can be made 3 days ahead. Store in airtight container.)

CARDAMOM SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cardamom, salt and nutmeg; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Cover and refrigerate for at least 3 hours., Roll each disk directly on parchment to 1/8-in. thickness. Cut with a floured 2-1/2-in. snowflake-shaped cookie cutter, leaving at least 2 in. between cookies. Remove trimmings; repeat with remaining dough, refrigerating dough as needed., Place parchment with cookies on baking sheets. Bake at 325° until edges are lightly browned, 12 to 15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and milk. Pipe over cookies and sprinkle with coarse sugar and/or glitter. Let dry completely.