Coffee Cardamom Cookies

In yesterday's post I talked about cooking my way through 2017's The Piglet - Tournament of Cookbooks on Food52.com. Click here to read all about it. Today I am trying the Coffee Cardamom Cookies from Dorie Greenspan's book Dorie's Cookies. Her cookbook is full of delightful treats and sweets and even a few, unexpected savory cookies for cocktail parties. 

These delightful little cookies remind me of having lunch or afternoon coffee with my husband's Auntie. Every afternoon cup of coffee was brewed with a little cardamom and served with a plate of sweet handmade date cookies and fruits. 

The recipe makes about 30 small, 2 1/2 inch cookies and any leftovers freeze wonderfully. When I am looking for a recipe for sweets, I try to find ones that will freeze without compromising the texture or taste. If I have an unexpected guest stop in for tea or coffee, or if I don't have time to bake a batch during the baby's nap time, I can usually find a treat or two nestled away in the freezer. This recipe is perfect for such times. 

Since our household is also gluten-free, I substituted gluten-free flour for the all-purpose flour and came out with great results. 

Coffee Cardamom Cookies

Ingredients:

2 cups all-purpose flour (or gluten-free flour blend with 1 tsp. Xanthan gum)

1 Tbs ground espresso or 2 tsp. instant espresso

2 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/2 tsp fine sea salt

1 stick unsalted butter, room temperature, cut into chunks

1/2 cup brown sugar, packed

1/4 cup sugar

1 large egg, at room temperature

1 1/2 tablespoons unsulfured molasses 

1 tsp. vanilla extract

For the optional glaze:

1/2 large egg white 

3/4 cup confectioners' sugar

1 1/2 tsp. unsalted butter, melted

1/2 to 2 tsp. warm water, if needed

Directions:

Whisk the flour, espresso, cinnamon, cardamom, and salt together. 

Working with a stand mixer with a 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; Stop the mixer, scrape down the bowl and add the flour mixture all at once. Pulse the mixer on low until the flour begins to incorporate. Mix on low until the dry ingredients are fully blended into the dough. 

Turn the dough out, gather it together and shape into a disk. Roll the dough between two pieces or parchment paper to a 1/4 inch thickness. Refrigerate for 2 hours or freeze for 1 hour. 

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat. Remove dough from fridge and peel off the top layer of parchment paper. Replace parchment, flip dough over and remove the other piece of parchment. 

Using a 2 inch diameter cookie cutter, cut as many cookies from the dough as possible. Gather scraps together, re-roll, chill and cut.

Bake the cookies for 11-13 minutes, rotating the cookie sheets after the first 6 minutes. When edges are crisp and centers are slightly soft, remove from oven, cool on pans for 20 minutes. Repeat with remaining dough.

For optional glaze:

Whisk egg white and sugar together until smooth. Add in melted butter. If needed to reach a spreadable consistency, add water a 1/2 tsp. at a time. Spread icing over cookies with a small butter knife or drizzle over cookies with a spoon. Let air dry at least an hour before storing.