Green cardamom cookies take your average shortbread to the next level. Add in a cute paisley printed pattern and it's a heavenly combination. We've been having fun at the store baking these round cookies up, they are perfect when served with Mumbai Breakfast Black Tea with a little cream and sugar.
When making this recipe, it works best if you allow your dough to chill in slightly thickened sheets with wax paper separating the dough sheets. Sprinkle the rolling pin, dough, and your pastry mat with a little flour to prevent it from sticking and make sure you're always working with chilled dough to get the best results.
Whisk together flour, cardamom, and salt. Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. If too dry add just a little water. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
Preheat oven to 350°F with rack in middle. Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes. Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart. Bake until edges are golden-brown, 9 to 12 minutes. Sprinkle with cinnamon.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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