Cardamom Cane Sugar Cutouts

Cardamom's warm fragrance is a perfect combination with flavorful cane sugar. It brings depth and modern appeal to a classic sugar cookie.

Cardamom Cane Sugar Cutouts

Ingredients

Cookies

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 cup natural (raw) cane sugar*
  • 2 large egg yolks
  • 4 cups all-purpose flour
  • 3 to 4 tablespoons pre-ground cardamom or 2 to 3 tablespoons freshly ground cardamom seed**
  • 1/2 teaspoon salt
  • 1 tablespoon lemon or orange zest (about 1 large lemon or small orange), freshly grated, optional

* Use large, granular-type cane sugars; in particular, large crystal Turbinado sugar or Demerara work well.

** Cardamom can be found in the spice section of most grocery stores.

Decorating Icing

  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • 3 cups confectioners’ sugar
  • Pinch salt
  • 3/4 teaspoon pure vanilla extract
  • 2 to 3 tablespoons lime, orange or lemon juice, at room temperature
  • Additional colored sanding sugar, optional, for decorating

Instructions

  1. In a medium bowl, combine butter and sugar; cream together until light and fluffy.
  2. Beat in egg yolks.
  3. Add flour, cardamom, salt and zest; blend until dough comes is evenly mixed. Adjust cardamom to taste.
  4. Divide dough in four balls on sheets of plastic wrap, and flatten each into a disk. Wrap tightly, and chill for at least 1 hour or overnight.
  5. Heat oven to 350 degrees F and line baking sheets with parchment paper or butter them.
  6. Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.)
  7. On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8- to 1/4-inch thickness. Cut into shapes and place on prepared baking sheets.
  8. Bake until bottoms just begin to brown, 8 to 10 minutes.
  9. Transfer to wire rack to cool completely.
  10. Continue to roll, cut and bake remaining dough.
  11. For the icing, combine butter, sugar, salt and vanilla in a mixing bowl. Beat at low speed, gradually adding juice to reach desired consistency.
  12. Decorate completely cooled cookies as desired.

Yield: 3-4 dozen.

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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