bakingclub

Assignment 7: Orange Cardamom Cookies

These cookies are delicious.

They come from a beautiful memoir of a chef that includes recipes—Maman’s Homesick Pie. My friend Jackie is doing a giveaway of the book which may be your only chance to win it before the October 11 publication—so make sure you follow her and enter to win!

Anyway, the cookies themselves are gritty from the poppy seeds, citrusy and light from the orange zest, and perfect for tea since they have a shortbread-like consistency. They’re a Persian cookie I’m sure I’ll return to time and time again. They were super, super, super easy to make, and I saved some of the dough and put it in the freezer as Chef Donia notes that the dough keeps well frozen for 2-3 weeks.

BUY this book. It’s a great read and the French/Persian/American fusion cuisine recipes are mouth-wateringly delicious sounding. I can’t wait to try out more of them!

——————————————————————

Orange Cardamom Cookies

Makes 3 dozen

• 2 sticks unsalted butter
• 1/2 cup granulated sugar
• 1 egg yolk
• Grated zest of 2 oranges
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1 tablespoon poppy seeds

(abbreviated instructions)

1. Beat the butter. Add in sugar until creamed. Add egg yolk and orange zest and stir. Combine flour, salt, cardamom, and poppy seeds in a separate bowl and fold in. Form the dough into 2 logs, placing in parchment paper (or wax paper or tinfoil or whatever) and chill for 30 minutes.

2. Slice the logs into 1/2-inch thick rounds and place 1 inch apart on a nonstick pan. Bake 12-15 minutes at 350 degrees F until dough is slightly golden on the edges.

——————————————————————

Bake these cookies. Post your results. We’re waaaaaaiting!

XO,

Sara