Iraqi lemon cardamom cookies

 
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Iraqi Lemon Cardamom Cookies

Ingredients

  • 2 cups plus 2 Tbsp. all-purpose flour, plus more for dusting
  • 1 tsp. baking powder
  • 1 tsp. ground cardamom
  • 1⁄2 tsp. kosher salt
  • 16 Tbsp. unsalted butter (2 sticks), softened
  • 1⁄3 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 tsp. finely grated lemon zest
  • 1⁄4 cup minced, candied lemon peel (store-bought or homemade, plus more for garnish

For the glaze

  • 1 confectioners’ sugar
  • Juice of ¾ of a medium lemon (3 Tbsp.)
  • Pinch of salt
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Directions

40 minutes
  • 1In a medium bowl, whisk together the first 4 ingredients and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth and creamy, 1-2 minutes. Add the vanilla and lemon zest, and continue beating to incorporate. Add the lemon peel and the reserved dry ingredients, then mix on low speed, using a silicone spatula to scrape the bottom and sides of the bowl as needed, until a crumbly dough forms, about 2 minutes.
  • 2Turn the dough out onto a lightly floured work surface, then divide the dough in half, form into 2 discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
  • 3Preheat the oven to 300°F.
  • 4Lightly flour a clean work surface and rolling pin. Working 1 disc at a time, roll the dough out to ¼-inch thickness. Cut out cookies with a 2-inch round cutter, and space 1 inch apart on parchment-paper-lined baking sheets. Repeat with the other half of the dough, then reroll the scraps once to continue cutting more cookies. Bake, rotating halfway through, until golden brown, 18-22 minutes. Cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
  • 5Meanwhile, make the glaze: In a medium bowl, whisk together all the glaze ingredients until no lumps remain. Once the cookies are cooled, dunk the bottom third of each cookie into the glaze, letting any excess drip back into the bowl. Return the cookies to the wire rack, top each with a piece or two of candied peel, and set the rack of cookies aside until the glaze is completely dried. Stored in an airtight container, the cookies will keep for up to 7 days.
 

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