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Carla Hall's Lemon Cardamom Wedding Cookies

Lemon Cardamom Wedding Cookies Carla Hall
Lemon Cookies
skill level
Easy
time
60-120min
servings
96
cost
$
Contributed by :
Lemon Cardamom Wedding Cookies Recipe: A simple, yet sophisticated shortbread cookie dusted with lemon sugar.
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ingredients
  • 1 pound Unsalted Butter; room temperature
  • 1 cup Powdered Sugar
  • 1 tablespoon Vanilla Extract
  • 2 teaspoons Lemon Juice
  • 4 1/2 cups All-Purpose Flour
  • 1 1/2 cups Pistachios; ground OR 1 cup Walnuts; ground
  • 2 teaspoons Lemon Zest
  • 2 teaspoons Orange Zest
  • 2 teaspoons Ground Cardamom
  • 1 1/2 teaspoons Salt
  • Lemon Sugar
  • 3 Lemons; zested
  • 2 cups Powdered Sugar
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 350°F.
  • 2
    Prepare baking sheets with parchment paper.
  • 3
    1 pound Unsalted Butter; room temperature
    1 cup Powdered Sugar
    Using an electric mixer beat together the Butter and Sugar until fluffy.
  • 4
    1 tablespoon Vanilla Extract
    2 teaspoons Lemon Juice
    1 1/2 teaspoons Salt
    Add the Vanilla, Lemon Juice, and Salt and beat until combined.
  • 5
    4 1/2 cups All-Purpose Flour
    Add the Flour and mix until almost fully combined.
  • 6
    1 1/2 cups Pistachios; ground OR 1 cup Walnuts; ground
    2 teaspoons Lemon Zest
    2 teaspoons Orange Zest
    2 teaspoons Ground Cardamom
    In a medium bowl, whisk together Ground Nuts, Zests, Cardamom and Salt until combined. Add the mix into the Butter mixture and blend until evenly distributed.
  • 7
    Using a tablespoon or small ice cream scoop, portion out dough and roll into balls. The size or your cookie depends on the cupcake liner that you will present them in. Place the cookies about 1 1/2 inches apart on the prepared baking sheets.
  • 8
    Bake for 12-15 minutes trying to avoid brown spots but making sure the top is just firm to the touch.
  • 9
    Lemon Sugar
    Meanwhile, place the Lemon Sugar in rimmed baking dish or pie plate.
  • 10
    Remove the cookies from the oven and allow to cool slightly. The cookie should still be warm when rolling in the Lemon Sugar.
  • 11
    Roll the cookies to coat completely in the flavored sugar and allow to cool completely on a wire rack. Reserve the remaining Lemon Sugar.
  • 12
    When ready to serve or package roll them again in the Lemon Sugar to heavily coat.

    *These cookies can be baked up to one month in advance and stored in the freezer in an air tight container. Before serving dredge in the Lemon Sugar to coat.
  • 13
    3 Lemons; zested
    2 cups Powdered Sugar
    For Lemon Sugar
    1. Prepare a baking sheet with waxed paper.
    2. Spread the Lemon Zest onto the prepared baking sheet trying to avoid clumps.
    3. Place the baking sheet in a cold oven and allow to sit overnight.
    4. The zest should be dry before combining with the Sugar. Pulse Zest and Sugar together in a food processor until evenly distributed.
    5. Set aside until ready to roll the cookies.
    6. If making the cookies far in advance roll them in a plain Powdered Sugar and prepare the Lemon Sugar for the final coating.
 
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