Cardamom Butter Squares
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
49
Spice
64
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tsp
Baking Powder3 tsp
Salt1.5 tsps
Ground Cardamom1 tsp
Ground Cinnamon1 tsp
Ground Allspice1.25 cups
Granulated Sugar2 large
Egg1 tsp
Vanilla2 tbsps
Milk1 cup
Confectioners SugarDirections:
1
Make cookies: Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl
2
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld
3
Beat in eggs and vanilla
4
Reduce speed to low, then mix in flour mixture until just combined
5
Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap
6
Use plastic wrap and your hands to roll, press, and square off sides of logs
7
Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides
8
Chill logs on baking sheet until firm, about 1 hour
9
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
10
Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap)
11
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total
12
Cool on sheets 3 minutes, then transfer to racks to cool completely
13
Make more cookies with remaining dough on cooled baking sheets
14
Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl
15
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld
16
Beat in eggs and vanilla
17
Reduce speed to low, then mix in flour mixture until just combined
18
Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap
19
Use plastic wrap and your hands to roll, press, and square off sides of logs
20
Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides
21
Chill logs on baking sheet until firm, about 1 hour
22
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
23
Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap)
24
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total
25
Cool on sheets 3 minutes, then transfer to racks to cool completely
26
Make more cookies with remaining dough on cooled baking sheets
27
Ice cookies: Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing
28
Spoon into a sealable bag and snip 1/8 inch off a bottom corner
29
Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner
30
Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours
31
Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing
32
Spoon into a sealable bag and snip 1/8 inch off a bottom corner
33
Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner
34
Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours