Archive for the 'cookies' Category

White Chocolate Brownie Hearts

February 9, 2012

I really wanted to post something super chocolatey this week.  It’s just the lay of the land around Valentine’s Day.  Chocolate this and chocolate that, and the more indulgent the better.  Not that I have anything against indulgence, let’s not kid ourselves.  But I’m about to tell you something about myself that I never thought I would admit here.

I don’t really like chocolate.

Ah!  Stop!  I don’t mean it!  Well, I don’t mean it completely.  Of course I like chocolate.  But…sparingly.  You know, in different types of cookies, or flavored with other things.  But a deep, dark, totally chocolate dessert?  I would likely pass for something else.  You know, for something fruity!  Or nutty!  Or honey-y!  Don’t hate me.

But if not completely chocolatey, at least make heart-shaped desserts, I say!  Because that’s still festive.  And these lovely brownies are still studded with chocolate.  And flavored with white chocolate, which isn’t chocolate at all, but I’ll throw it out there anyway.  They have balance.  And, hello, they’re hearts.  You’ll love them!

White Chocolate Brownie Hearts (adapted from Bakers One Bowl Brownies)

4 oz. good quality white chocolate

3/4 cup butter

1 cup sugar

3 eggs

1 tsp. vanilla

1 cup flour

1/2 tsp. salt

1/2 cup mini chocolate chips

1/4 tsp. flaky sea salt (to sprinkle on top)

Preheat oven to 350.  Line a 9×13 pan with aluminum foil.  Spray the foil with cooking spray.

In a medium bowl, in the microwave, melt together the white chocolate and butter in 30 second intervals, stirring each time, until completely melted.  Let cool slightly.  Whisk in eggs and vanilla.  Fold in the flour and 1/2 tsp. salt and mix well until fully incorporated.  Stir in the mini chocolate chips.

Pour batter into the prepared pan.  Bake for 20-25 minutes, or until the edges are turning golden brown and a tester comes out clean.  Cool completely in the pan, on a wire rack.  Lift the aluminum foil out of the pan and using a heart shaped cookie cutter, cut out the desired shapes.

Advertisements

Homemade Samoas

February 2, 2012

I’m from Pennsylvania, so naturally, I take Groundhog’s Day very seriously (obviously, you know that Punxsutawney Phil is from Pennsylvania).  In elementary school, our teachers would take bets of whether or not we thought the groundhog would see his shadow (we had a 50% chance of being right) and then watch the whole thing unfold on tv.  It was an unspoken rule that you never, ever say that there will be 6 more weeks of winter because who doesn’t want spring?!  But as it more often than not turned out, we would never get the nice weather until the snowed cleared away in April anyway.

But this year, no one’s going to be wrong!  Is anyone else as concerned with this perfectly pleasant, non humid, gorgeous spring time weather that we’ve been getting in the dead of winter?!  As much as it was taboo in elementary school, I’m secretly hoping that the groundhog will catch on and change things back around so seasons can take their course as they are supposed to.  It’s February, people!


But the one truly seasonal, unaffected-by-the-weather event that is occurring is the selling of girl scout cookies.  After a winter like this, I very much appreciate that those girl scouts are dependable and will sell me a box of unassumingly delicious cookies around this time of year.  Things are as they should be.

But, let’s be honest: we have already jolted our bearings of time.  So while waiting for your box of girl scout cookies to arrive, you should just make your own.  I mean, as much as it bothers me that winter has taken a little vacation, it’s hard not to take advantage of this 60 degree weather, and as much as I love to buy my box of cookies every year, the homemade ones are just so so yummy.  So there we go.  Good luck, groundhog.

Homemade Samoas (recipe from Baking Bites)

I’m not gonna lie to you: these are time consuming.  And messy.  But are just so good!  And so worth the time it takes to make them.  I needed to sit afterwards though.  So I encourage that.  Sit outside, even!  The weather’s nice.

Cookies

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract

1. In a large mixing bowl, cream together butter and sugar.  Stir in flour, baking powder and salt at a low speed, followed by the vanilla.  The dough should come together into a ball.  Divide the dough in half and place in the refrigerator for about 30 minutes to an hour.
2. Preheat oven to 350 degrees.  Using 1/2 the dough at a time, roll the dough to just over 1/8 inch thickness and use a 1 1/2-inch cookie cutter to make rounds.  Place on a parchment lined baking sheet and use a knife, the end of a wide straw, or a smaller round cookie cutter to cut a smaller center hole (I used the cannoli tubes that I needed for these). Repeat with remaining dough.
3. Bake cookies for 12-15 minutes, until bottoms are lightly browned and cookies are set.
4. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping

3 cups unsweetened shredded coconut
12-oz chewy caramels
1/2 tsp salt
3 tbsp cream
8 oz. dark or semisweet chocolate, divided

1. Preheat oven to 300 degrees. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 40 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

2. Melt 5 oz. of the chocolate in a double boiler.  Dip the base of each cookie into the melted chocolate and let it dry on a wire rack, chocolate side up.  You can also place them in the refrigerator to set up.

3. While the chocolate on the cookies is setting up, melt the unwrapped caramel candies in a double boiler with the cream and salt.  Heat until it has become a smooth sauce.  Add the toasted coconut and stir well.  Place about a tablespoon of the coconut mixture on top of the cooled cookies (chocolate side down).

4. Melt the remaining chocolate in the microwave, stirring every 30 seconds.  Place in a squeeze bottle or a zip-lock bag.  If using a bag, cut off the corner, and pipe lines on to the coconut side of the cookies.  Let the chocolate set.

Chocolate Chip Cookies with Granola

January 26, 2012

My mom does not bake.  Oh sure, she is an excellent cook, and she can whip out those delicious Indian desserts like the best of them.  But a baker, she is not.  So what did she do when her child needed homemade cookies for a bake sale for her tiny school where it would be more than evident when something was clearly store-bought?  She looked on the back of her cereal box.  (This was decades ago.  There was no internet, people.)

Yup.  I’m posting cereal box chocolate chip cookies today.  Because it’s my mom’s recipe!  Well, my mom’s recipe in that she copied it directly from the back of the box.  She followed the directions exactly, wrote the precise recipe in her notebook and whipped it out whenever we ever needed cookies.  But this cookie recipe is far from standard.  I mean, along with the butter, flour, chocolate chip combo in any cookie recipe, you’ve got the oats, nuts and raisins.*  This is a pretty amped up chocolate chip cookie.

And it’s the cookie recipe that I turn to whenever I’m feeling nostalgic.  My mom always left out the vanilla and salt, because she didn’t think they added flavor (wrong.).   But besides that slight switch in the recipe, I left it exactly how she made them.  No portioning out of the dough into perfect balls so they bake evenly.  No refrigerating the batter to ensure that the flavors have melded.  No weighing of the ingredients to get the perfect balance.  Nope, I made them just like she always used to.**

Rustic.  Homey.  You know, mom-ish.  Delicious.

*I don’t like raisins.  Never did, never will.  In these cookies, I just think of them as squishy chocolate chips.

**This is mostly because my mom has given up baking even this one cookie recipe.  She refused when I asked her to make them for me.  Apparently, no more bake sales = no more cookies.

Chocolate Chip Cookies with Granola (from the Quaker 100% Natural Granola Box)

1 cup butter, softened

1/2 cup brown sugar

1/2 cup sugar

2 eggs

2 cups flour

1 tsp. baking soda

1/2 tsp. salt (optional – no, really, the exact recipe said this.  I think you should add it)

1 tsp. vanilla (optional, according to Mom.  Again, you’re better off adding it, methinks)

1 1/2 cups cereal (Quaker 100% Natural Oats, Honey and Raisins Granola)

12 oz. pack of chocolate chips

Preheat oven to 350 degrees.  Beat the butter and sugars until fluffy.  Add eggs (and vanilla) and beat until combined.  In a separate bowl, combine the dry ingredients.  Mix it into the wet ingredients.  Add the cereal and chocolate chips and stir to combine.  Drop tablespoon-fulls of dough onto ungreased baking sheets and bake for 12-15 minutes, until a golden brown.  Transfer to a wire rack to cool completely.

Crispy Chocolate Chip Cookies

December 8, 2011

I was such a tease last year.  I kept promising cookie recipes for holiday parties and cookie exchanges, but I never did.  Oh sure, I got around to the pastries and candies and this spectacular centerpiece.  But never actually posted anything about the dessert that screams this time of year.

This year, my friends, things are going to change.  Starting from today.  And here we have it, starting with the basic chocolate chip cookie.  The foundation of any cookie tray, the mecca of cookie lovers everywhere.  Ah, but it has a twist!

Like oh so many people, I’m a chewy chocolate chip cookie kind of girl, but sometimes all I want is a bit of crunch.  Those big bakery-like crispy cookies are always so intriguing and surprisingly look so satisfying!  But I always have thought that the lack of chew would mean lack of flavor.

Turns out (as anyone but me would suspect) that chewiness and tastiness have nothing to do with each other!  You can really taste the butter and the oats, and it does not at all lack in chocolate.  This is basically the perfect dunking cookie.  It’s the ideal cookie for transport.  And will look lovely on your cookie tray.  Chewy chocolate chip cookie lovers, watch out.  This cookie may bring you over to the other side.

Crispy Chocolate Chip Cookies (recipe from Serious Eats)

  • 1 1/3 cups (6 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted
  • 1/2 cup (1.5 ounces) quick rolled oats
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/4 cup (1.75 ounces) packed dark brown sugar
  • 2 tablespoons plus 1 teaspoon (2 ounces) light corn syrup
  • 2 tablespoons whole milk
  • 1/2 teaspoon salt
  • 7 ounces bittersweet or semisweet chocolate, chopped into chunks, or 1 generous cup chocolate chips or chunks

Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.  Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.

In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt.  Mix in the flour mixture. Stir in the chocolate chunks into the cooled batter.

Divide the dough into 15 equal pieces.  Line baking sheets with aluminum foil or parchment paper.  Arrange 5 pieces of dough, remembering that the cookies will spread.  Flatten each piece of dough until it is about 4 inches across.

Bake for 20 to 25 minutes, until the cookies are thin and very brown.  Rotate the pans from top to bottom and front to back halfway through the baking time.  Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil.  Repeat with the third batch.   Cool the cookies completely before stacking or storing.

Homemade Oreos

October 20, 2011

I love nostalgic foods.  I love cookies that can be dunked in milk.  In the Venn diagram of these two finite sets, the only intersection that shows the logical relation between the two are oreos.  I also love Venn diagrams.

Let me explain: oreos are so nostalgic.  I don’t know of anyone that does not immediately think of their childhood when eating an oreo.  But it’s also such a unique cookie.  Contrary to what you may believe, all cookies were not created equal.  You may think that you can dunk just any cookie into milk for tasty satisfaction, but that just isn’t the case.  For a cookie to be fully absorbed by the milk and become soft, as the milk was intended to do, the cookie must be dry.  Sure, there are a lot of dry cookies out there, but the beauty of an oreo is that it also has the creamy, white filling.  It’s not affected by the milk, but it adds to the consistency of the dunked cookie that leads to, well, perfection.

These cookies have the exact properties of that nostalgic oreo: the crumbly, dry, chocolatey wafer-like outside, with the creamy, vanilla-esque center.  I will say, though, that this is a much more grown-up version than the one you’re used to.  The chocolate flavor is much more intense, and the filling much creamier.  Rather than not being able to stop at one, with these, you are quite satisfied with half.

But live with the times, I say!  You are not a child anymore anyway.  So go ahead.  Make these.  Eat these matured oreos.  And dunk away!

Homemade Oreos (from Flour)

This recipe, as with every other recipe that I found, called for Dutch processed cocoa.  I thought that this would be pretty simple to find, but not so much the case.  I looked at five different grocery stores without any luck.  Then I read that a dark chocolate cocoa has a mix of natural and Dutch processed.  I used that and it was fine.  So if you can’t find Dutch processed, go with this.  Don’t take a grocery store tour of your town.

1 cup butter, melted and slightly cooled

3/4 cup sugar

1 tsp. vanilla

1 cup chocolate chips, melted and slightly cooled

1 egg

1 1/2 cups all purpose flour

3/4 cup Dutch processed cocoa (see note above)

1 tsp. kosher salt

1/2 tsp. baking soda

Mix together butter and sugar in a bowl, until well-blended.  Mix in the vanilla and melted chocolate.  Last, add the egg and whisk until everything is well combined.

In another bowl, stir together the dry ingredients.  Mix the wet ingredients into the dry and stir until everything is well incorporated.  Let the dough sit at room temperature for an hour so it has time to get firm.

Place the cooled dough on a large sheet of parchment paper or waxed paper.  Guiding the dough with your hands, roll the dough into a log, about 10 inches long, and 2 inches in diameter.  Wrap the excess paper around the dough and twist the ends.  When the dough is covered with the paper, roll into a smoother log and place into the refrigerator until firm – about 1.5 hours.  Every 15 minutes of those 1.5 hours, reroll the log to make sure that the dough doesn’t settle and have a flat side.

Preheat the oven to 325 and line a baking sheet with parchment paper.

Slice the dough into 1/4 inch thick slices and place them on the baking sheet, about 1 inch apart.  Bake for about 20 minutes, or until the center is firm to the touch.  Let cool on the baking sheet.

Filling (from Retro Desserts)

1/4 cup unsalted butter, softened

1/4 cup vegetable shortening

2 cups powdered sugar

2 tsp. vanilla extract

Beat the butter and shortening until soft and smooth.  Add the sugar and vanilla and beat until the mixture is perfectly smooth.

To assemble: Place a tablespoon-full of the filling in the center of one of the cookies.  Press down with another cookie until the filling has spread to the edges.  Repeat with the remaining cookies.

No Bake Chocolate Nut Cookies

September 8, 2011

I entered a no-bake cookie contest.  At a state fair.  Not even my own state’s state fair!  Just a random no bake cookie contest at a random state fair.  And, people, I was positive that I was going to win.  Not only that, I just knew that I was going to get first place.  There wasn’t a doubt in my mind.

Well, I didn’t get first place.  Or second, or third.  In fact, I spotted my cookies on the fair secretary’s lunch plate while judging was still going on.

So, no, I’m not going to post the losing cookie recipe.  Even though it sure was tasty and should have been a winner.  What I didn’t enter (but should have) was this cookie right here.  A recipe that comes up about 4 million times (exaggeration) when you google “no bake cookie”.  It’s apparently very much the ultimate no bake cookie.  I tried this recipe before the contest to test it out, and thought it tasted way too gooey and sweet – more like candy instead of cookie.  Also, because it was so well known, I decided that there is no way that this recipe would win.  I needed something more cookie-like and unique.

Well, lo and behold, when I dropped off the cookies to the judging table, there were about 17 cookies that looked just like these.  Not too surprising.  But then, I find out that these won first place.  What?!  How does this even work?  How do cookies that show up 4 million times through google, and 17 times at one competition and don’t even taste like cookies win first place at a cookie contest?!  No answers.  None at all.  But at least I can say that I’m posting a winning recipe!

No Bake Chocolate Nut Cookies (adapted from many recipes found on the internet)

I sound bitter.  So here I am saying that these are quite tasty!  But like I said, these don’t really taste like cookies.  In fact, I was contemplating calling them “oatmeal chocolate nut fudge drops”, but that didn’t roll off the tongue as easily.  I did change the recipe a bit to add a crunch factor that is more reminiscent of cookies.  I also added salt, which was not in any of the recipes that I saw.  And let’s be honest, these are ridiculously easy, which ups their appeal factor.  These are best out of the refrigerator.

1/2 stick butter, salted

2/3 cup sugar

1/4 cup milk

2 tbsp. cocoa powder

1/4 cup Nutella (or peanut butter, or any nut butter)

1 tsp. vanilla

2 cups quick cooking oats, toasted in a pan, over low heat, and cooled

1/2 cup roasted hazelnuts, chopped (or peanuts, or any complimenting nut)

1/2 tsp. salt

In a saucepan, over medium heat, stir together the butter, cocoa, milk and sugar.  Bring to a boil and let it boil for 1 minute.  Take it off the heat and add Nutella, and vanilla.  After it is all well mixed together, stir in oats, salt, and nuts.  Drop by tablespoon-fulls on baking sheets, lined with waxed paper.  Let it set and form into cookie like shapes.  Store in the refrigerator.

Almond Anise Biscotti

April 13, 2011

Biscotti and I have a love/hate relationship.  I love it.  It hates me.  There is something so delightful about biscotti – a cookie that is meant to be dipped.  How user-friendly!  No sogginess involved, no fishing cookie-bits out of your coffee cup.  Just a crunchy cookie that is waiting for a quick swim in your drink.  Yum.

But it just never seems to want to bake correctly whenever I have tried to make it in the past.  I’ve had crumbly messes of biscotti on more than one occasion.  I’ve had biscotti logs bake into each other, leaving me with a sheet pan of half-baked biscotti dough.  I’ve tried using the non traditional recipes that included butter.  No luck.  I tried it without adding in any kinds of nuts, seeds or chips.  Not tasty.  I’ve even tried rolling the dough into little balls so I could get biscotti cookies.  A huge disappointment.  In the end, I believe that biscotti truly hates me and willfully decides against baking in my kitchen.

But like any sane person, I decided that I would keep trying, chipping away at biscotti’s will to hate me until it completely backed down and couldn’t help but turn out beautifully in my kitchen.  It seemed that all it needed was time.  This particular biscotti recipe is not for the faint of heart (or those with the lack of time).  It takes about 6 hours to make from beginning to end.  And if you don’t plan ahead and still are completely determined to make amazing biscotti, you may have to set your alarm for 2:15 am to get up to take the biscotti out of the oven.  (not that I’m speaking from experience…).  Ridiculous, you might think.  But totally worth it.  Crisp and flavorful, chock full of nuts and spices – exactly what biscotti is supposed to be.  I think that biscotti and I may just call a truce.

Almond Anise Biscotti (recipe from Flour)

Ingredients

3 eggs

1 cup (200 grams) sugar

1 teaspoon vanilla

1 teaspoon anise seeds, finely chopped

2 1/4 (315 grams) cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 (240 grams) cup sliced almonds

Method

1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

2. Beat eggs, sugar and vanilla on medium-high speed until pale in color and slightly thickened.  If using a hand mixer, this process will take about 10 minutes; 5-6 minutes on a stand mixer.  Add anise seeds and beat to ensure that they have properly mixed in.

3. Stir together all of the dry ingredients and almonds.  Pour the egg mixture into the dry ingredients and stir until thoroughly combined.  The dough will be sticky.

4. Scoop dough onto the prepared baking sheet and form into a log, about 5 inches wide and 12 inches long.  Damp hands will help with this process as the dough is very sticky.

5. Bake for about 50-60 minutes, until the log is firm and has turned a golden brown color.  Turn the oven temperature down to 200 degrees.  Let the log rest and cool for about 30 minutes.

6. Using a serrated knife, slice the log into 1/2 inch wide biscottis.  Place the biscotti, cut side down onto the same parchment-lined baking sheet.  Bake for an additional 4 hours, until the biscotti is completely baked through and crisp.

Mini Peanut Butter Chocolate Chip Cookies

March 8, 2011

Do you have peanut butter?  An egg?  How about sugarbakingsodavanillaminichocolatechips??  I knew you would have these things on hand!  Because that’s all it takes to make the most delicious peanut butter chocolate chip cookies ever.  I’m not kidding, people.

Here’s the kicker, though.  I didn’t have all of those ingredients on hand.  Well, I did, but not nearly enough.  So I decided to trick the mind and make these cookies miniature instead.  Friends, a lesson: if you decide to make cookies in bite size so it actually looks like you’ve made more than you have (thinking that they will last you longer), you actually end up with having to make cookies sooner than expected because people eat them so fast!  Fact.  Seriously, people were so drawn to these little cookie-lets.  They flew out of my cookies jar, handfuls at a time, just because they were so small!  There is apparently no guilt factor when eating a miniature cookie…or, apparently, 30 of them.

But it wasn’t just their size – these cookies were so appealing because they were just so…cute.  That’s exactly the appeal of these cookies.  They’re cute, and they’re small, and most importantly, they represent “portion control”.  But they’re also soft and crumbly and my goodness, so yummy.   Make them for their ease, make them for their cuteness, but please just make them and go crazy.  Everyone around you sure will.

Mini Peanut Butter Chocolate Chip Cookies (adapted from Joy the Baker)
Ingredients
1 cup natural peanut butter
1 cup sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla
3/4 cup mini chocolate chips
Method
Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.  Using a mixer combine peanut butter and sugar until well combined, about 2 minutes.  Add egg, baking soda, and vanilla and mix for another 2 minutes.  By hand, mix in mini chocolate chips.  Roll into teaspoon sized balls and place onto prepared baking sheet.  Bake for 7-8 minutes, until they look dry and lightened in color.  Let cook on baking sheet for a minute.  Carefully press each cookie down with a fork.  Continue to cool on baking sheet for an additional two minutes, then transfer to a wire rack to cool completely.

Lemon Ricotta Cardamom Cakelets

January 13, 2011

I have a Saturday morning routine.  I wake up on the early side, head to the gym with my sister, we take an aerobics class and then make our way home, taking a little detour to stop at the farmers market.  Every weekend, we have plans to buy lots of fruits and veggies for the upcoming week.  But every week, we inevitably become distracted by the stand that sells  freshly made gelato.  There are new gelato flavors every week, all of which we sample, but there are several staples: lemon ricotta cardamom being one of them.  I honestly can’t get enough of this particular flavor.  It’s perfectly spiced and tart at the same time, with a silky smooth consistency.  It’s the most ideal way to start the weekend.

I continued my routine a couple of Saturdays ago when I got to the farmer’s market and there was no one there!  No fresh bread!  No baked goods!  No fresh vegetables that I never turn to!  And worst of all, no gelato stand.  Sadly, our farmers market closed for the winter and since that Saturday my routine has changed to sitting in the apartment dreaming of the samples of fresh, rich gelato that will not be tasted until the spring.  (The gym had to be sacrificed for the sorrow).

With leftover ricotta in the fridge, I instead decided to incorporate these flavors into a cookie.  These are actually the perfect representation of the flavors of the lemon ricotta gelato in a more substantial form.  It’s a cakier cookie, kind of like the top of a whoopie pie.  Which leads me to think of dreamy fillings you could sandwich between the two.  But the softness actually nicely correlates to the creaminess of the gelato.  They are much more than a holdover until the farmers’ market returns.  But they will be the perfect accompaniment to the gelato in the spring.

Lemon Ricotta Cardamom Cakelets (adapted from here)

Both of the cardamom and lemon flavors become stronger as these cakelets sit, but feel free to add more of either or both of the lemon and cardamom if you want more assertive flavors.

Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1.5 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 2 lemons, zested
  • 1 teaspoon ground cardamom

Glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested
  • 1/2 teaspoon ground cardamom
  • about 2 tbsp. milk

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, cardamom and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough by the tablespoon onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, lemon zest and cardamom in a small bowl and stir until smooth. Add milk, a little at a time, until the glaze coats the back of a spoon.  Dip each cookie into the glaze and place on a wire rack to harden for about 2 hours.