A recipe for Coffee-Cardamom Cookies from the cookbook, Dorie's Cookies
Keyword cardamom, coffee, cookie, dessert
Prep Time 20minutes
Cook Time 11minutes
Resting Time: 2hours
Total Time 2hours31minutes
For the cookies:
2cups(272 grams) all-purpose flour
1tablespoonground espresso or coffee beansor 2 teaspoons instant espresso
1/2teaspoonfine sea salt
1stick(8 tablespoons, 4 ounces, 113 grams) unsalted buttercut into chunks, at room temperature
1/2cup(100 grams) packed light brown sugar
1/4cup(50 grams) sugar
1large eggat room temperature
1 1/2tablespoonsunsulfured molasses
1teaspoonpure vanilla extract
For the optional glaze:
1large egg white
3/4cup(90 grams) confectioners’ sugar
1 1/2teaspoonsunsalted buttermelted
1/2 to 1teaspoonwarm water if needed
To make the cookies:
Whisk the flour, espresso, cinnamon, cardamom and salt together.
Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until smooth, about 3 minutes. Add the egg and beat until well incorporated, about 2 minutes.
Beat in the molasses and vanilla, don’t be concerned if the mixture curdles. Stop the mixer, scrape down the bowl and add the flour mixture all at once. Pulse until the risk of flying flour has passed, then mix on low speed just until the dry ingredients are fully blended into the dough. You’ll have a thick, very moist dough.
Turn the dough out, gather it together and shape it into a disk.
Roll the dough between sheets of parchment paper to a thickness of 1/4 inch. Slide the parchment-sandwiched dough onto a baking sheet and freeze for at least 1 hour, or refrigerate for at least 2 hours.
When you're ready to bake:
Center a rack in the oven and preheat it to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat. Have a 2-inch-diameter cookie cutter at hand.
Peel away both sheets of parchment paper and put the dough back on one sheet. Cut out as many cookies as you can and place them on the sheets. Gather the scraps together, re-roll, chill and cut.
Bake the cookies one sheet at a time for 11 to 13 minutes, rotating the sheet after 6 minutes, or until they are toasty brown on both the bottoms and tops, always using a cool baking sheet. Poke them gently — they should be firm around the edges and softer in the center. Transfer the baking sheet to a rack and allow the cookies to cool for at least 20 minutes, or until they reach room temperature, before glazing (or serving) them.
To make the optional glaze and finish the cookies:
Working in a medium bowl, whisk the egg white until it’s foamy. Pour in the confectioners’ sugar and, continuing with the whisk or switching to a flexible spatula, stir, mash and mix until the sugar is thoroughly moistened. It looks like an impossible job, but a little elbow grease will get it done. You’ll have a thick mass. Push the mixture down and stir in the melted butter. If the glaze looks too thick to brush, stir in a bit of water a little at time until you get a workable consistency; you’ll probably need less than 2 teaspoons of water, so go slow.
You can spread the glaze over the cookies with a small icing spatula or a butter knife, but I prefer to use a brush. Dip a pastry brush into the glaze, picking up 1/4 to 1/2 teaspoon of glaze, and brush it over one cookie, brushing in one direction. Without taking any more glaze, working perpendicular to the original direction, brush the glaze until you have a nice crosshatch pattern.
Repeat with the remaining cookies. You can serve the cookies 15 minutes after they’re glazed, but if you want to save them for later, place them on a lined baking sheet and allow them to air-dry for at least 1 hour before storing.