In the Cookie Jar · Oranges

Orange Cardamom Cookies

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This is a variation on the childhood favorite – the Snickerdoodle.  I’ve also found it listed (in Christopher Kimball’s The Yellow Farmhouse Cookbook) as “Snipdoodles,” which I think I like better, name-wise.

Since the start of school, I’ve been trying to several different batches of cookie dough, freezing portions of it and then baking whatever strikes my fancy any given week.

I made, among other things, a batch of Snickerdoodles (or Snipdoodles) recently, and my kids, Bill, and the kids from across the street all liked them very much.  There’s something really nice about a simple cookie rolled in cinnamon sugar.

So the other day I was thinking of the next batches of cookie dough to make, and I wanted something kind of plain, like the Snicker/Snip-doodles, but…different. 

I played around in my mind with flavor ideas, and then I happened to glance at the two oranges in a bowl on the dining room table.

Hmmm…orange.

So…orange…and what?  Cinnamon is too easy.  I thought of cloves – like when you stick whole cloves all over an orange?  Smells so good…but maybe a bit over the top for a simple cookie.  I scanned the other spices I have, and – aha!  Cardamom!  Perfect.

So here’s the recipe I came up with. 

Ingredients:

3 cups flour

3/4 tsp baking soda

1 tsp cream of tartar

1/2 tsp salt

1 stick unsalted butter, room temperature

1 1/2 cups sugar

2 eggs

1/2 tsp vanilla

finely grated zest of 2 small oranges

 

1/4 cup milk

3 T granulated sugar

1 tsp ground cardamom

Okay, here’s what you do:

Whisk the flour, baking soda, cream of tartar and salt together in a bowl.   Set aside.

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In the bowl of a stand mixer (or using a hand-held mixer) combine the butter and sugar until light and creamy. 

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Add the orange zest and combine.

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Add the eggs, vanilla, and the milk. 

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The mixture may look curdled at this point, but don’t worry, it’ll be fine.  Add the combined dry ingredients and mix until just blended – don’t over mix.

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Chill the dough for a couple of hours or overnight.  You can, if you want, make logs of the dough and wrap them in parchment, then store them in the freezer for several months.

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When you are ready to bake, preheat the oven to 350 F.  Line a couple of cookie sheets with parchment.

Combine the 3 T of sugar and the ground cardamom in a small bowl.

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If the dough is still in a bowl, use a spoon to scoop the dough – I used about a heaping teaspoon or so of dough per cookie – and roll it into a ball. 

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Roll the ball of dough in the sugar/cardamom mixture and place on your cookie sheet.  (Julia is always happy to help.)

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Repeat with the rest of the dough.  Leave an inch or two of space between each ball of dough – they will spread a bit when cooking, but not too much.

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Bake for about 10-12 minutes.  You don’t want them to darken, so take them out when they’re just starting to turn golden around the edges.

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Allow to cool a bit before eating.

We all really liked these.  In fact, I think, if I hadn’t put my foot down, the kids would have eaten them all instead of dinner. 

I’d say that’s a favorable review.

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4 thoughts on “Orange Cardamom Cookies

  1. Ok Maybe I should not have taken a 3 hr nap @ 4 today… I cant sleep and have officially turned into a stalker on ur blog…. I am soo making these tomorrow!!!

  2. I just Made these & they are so amazingly simple & delicious-I can’t seem to stop eating them, Hubby is holding on to the bowl :)…

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