Food recipes
Cardamom Sables
Cardamom Sables Ingredients: butter, without salt sugars, granulated spices, cardamom cornstarch salt, table wheat flour, white, all-purpose, unenriched Directions: Using the paddle attachment of your stand mixer, com...
Cardamom Sables
Ingredients:
butter, without salt
sugars, granulated
spices, cardamom
cornstarch
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
Using the paddle attachment of your stand mixer, combine the butter, sugar, and cardamom on medium-high speed.
Add the cornstarch and salt and mix to blend.
Add the flour and mix on low just until combined.
Divide the dough into 2 logs, about 2 inches in diameter, and wrap each tightly in plastic wrap.
Chill for at least 1 hour, or until the dough is firm.
When ready to bake, preheat the oven to 350F.
Line 2 baking sheets with parchment paper.
Slice the logs crosswise into 1/4-inch-thick coins and place on the prepared baking sheets.
Bake for 12 to 15 minutes, or until the sables are lightly browned around the edges.
Let cool for a couple of minutes on the sheets, then transfer to a wire rack to cool completely.
The cookies will keep for about a week in an airtight container.
Ingredients:
butter, without salt
sugars, granulated
spices, cardamom
cornstarch
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
Using the paddle attachment of your stand mixer, combine the butter, sugar, and cardamom on medium-high speed.
Add the cornstarch and salt and mix to blend.
Add the flour and mix on low just until combined.
Divide the dough into 2 logs, about 2 inches in diameter, and wrap each tightly in plastic wrap.
Chill for at least 1 hour, or until the dough is firm.
When ready to bake, preheat the oven to 350F.
Line 2 baking sheets with parchment paper.
Slice the logs crosswise into 1/4-inch-thick coins and place on the prepared baking sheets.
Bake for 12 to 15 minutes, or until the sables are lightly browned around the edges.
Let cool for a couple of minutes on the sheets, then transfer to a wire rack to cool completely.
The cookies will keep for about a week in an airtight container.