one I really liked and trusted. The "if it ain't broke, why fix it" mentality clearly doesn't apply to my cooking + baking, I'm a perpetual recipe tinkerer and tweaker, it's what keeps things interesting and helps me to feel creative in the kitchen. The new recipe is from Williams-Sonoma, I came across it via pinterest back in the fall. I was curious to see what the addition of cardamon did to the overall taste of a cut-out cookie. I love how an unexpected ingredient can make a huge difference in a recipe, as it does in this case. I've made them now about 5 times, you can't taste cardamon in the cookie, but you can taste that there is something special. They even taste good un-iced. So, are they better than my other recipe? Maybe. If you are a sugar cookie lover, you'll have to try and compare for yourself. I've got one child that still prefers the old recipe and another that votes this one as his favorite "of all time".
today's snow day was spent decorating cookies. again. see a snow day theme in our home?!
Recipe | Cardamon Cut-Out Sugar Cookies
Source: Williams Sonoma)
For the cookies:
2 1/4 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cardamom
12 Tbs. (1 1/2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 tsp. vanilla extract
To make the cookies, in a bowl, sift together the flour, baking powder, salt and cardamom; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and granulated sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Reduce the speed to low and add the flour mixture in three additions, scraping down the sides of the bowl after each addition. Mix until just combined.
Form the dough into a ball, wrap with plastic wrap and refrigerate for at least 3 hours or as long as overnight.
Preheat an oven to 350°F. Line 2 baking sheets parchment paper.
On a lightly floured surface, roll out the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes. Transfer to the prepared baking sheets, spacing cookies about 2 inches apart, and bake until just golden around the edges, 10 to 15 minutes, depending on the size of the cookies. Transfer the pans to wire racks and let cool for 5 minutes, then remove the cookies from the pans and let cool completely.
Makes 10 to 20 cookies, depending on cutter size.