This recipe is out of the December 2007 Cooking Light issue. I thought they'd be bigger in diameter than they were, but these are bite-sized, so don't be surprised when you make these!1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/8 teaspoon salt
1/8 teaspoon ground cardamom (I omitted because I didn't have it. I used chinese 5 spice instead)
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered
10 tablespoon butter, softened
1 tablespoon ice water (I used strong-brewed chai tea)
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice tea; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
Preheat oven to 375°.
Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
3 comments:
Mine were small like that too - I'm glad I'm not the only one!
Mine were small as well, but delicious. I made them exactly as the recipe called for in Cooking Light; however, next time I may use chai tea instead of ice water as well; they could stand to be a little spicier for me! Will definitely make them again and again!
I made these last year for Christmas for everyone, but esp. d-i-law (she's allergic to eggs). EVERYone loved 'em just the way they are - a delicate, melt in your mouth butter cookie with a hint of spice. NOTE: they get much stronger as they age, so if you put some in the freezer, be aware!
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