Orange Cardamom Butter Cookies
Preparation time: 2 hours
Baking time: 30 minutes
Quantity: about 40 cookies (depending on the size of cookie cutters)
- 300 g white flour
- 300 g finely ground cornmeal
- 1/4 tsp salt
- Pinch of cardamom
- 300 g very soft butter
- 6 egg yolks at room temperature
- 300 grams of sugar
- 2 tbsp white wine
- zest of one orange
Mix the flour, cornmeal, salt and cardamom in a large bowl. Beat the butter with sugar and orange zest. Stir in the egg yolks and white wine. Form a stiff dough. Divide into equal parts, wrap each part in plastic wrap and refrigerate for 30 minutes. Cover with baking paper to cookie sheets. Roll out the dough on a lightly floured surface to 5 mm thick. Use cookie cutters to cut out the cookies.
Gather the dough scraps, re-roll and continue cutting until the dough is used. Transfer cookies on the prepared cookie sheets. Put them for 10 minutes into the fridge and turn on the oven to 170 degrees Celsius. When cookies become stiff but in the oven and bake for 10 minutes until just golden. Transfer to racks to cool.
Cookies could be stored up to 3 weeks in tightly closed containers.
dairy » butter
flours » all purpose
flours » corn meal
sugar » white
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