SWEDISH CARDAMOM COOKIES RECIPES

Steps:

• Place the butter and icing sugar in a food processor, and process until smooth.
• Pulse in the egg, vanilla, cardamom and zest until combined.
• Add the flour and process to make a soft dough.
• Divide dough in half,place onto two (12- inch long) sheets of plastic wrap, using the plastic, shape into 8-inches long by 2-inches in diameter logs.
• Refrigerate the dough logs for 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the coloured sugars or toasted nuts on a work surface and roll the logs until completely coated.
• Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
• Bake until golden around the edges, about 20 to 25 minutes.
• Cool cookies on the pan. Remove to airtight container.

Steps:

• Whisk flour, baking powder, and salt in a medium bowl. Beat butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add egg and 2 teaspoons vanilla; continue beating, scraping down sides of bowl as needed, until incorporated, about 1 minute. Reduce speed to low and add flour mixture, beating until dough comes together, about 1 minute.
• Shape dough into a rough ball. Roll out dough between 2 sheets of parchment paper into a 14-by-10-inch rectangle (1/8-inch thick). Stir together sanding sugar and cardamom in a small bowl. Remove top sheet of parchment and sprinkle dough with sanding sugar mixture. Working from longer side of rectangle, slowly and tightly roll dough into a log, using parchment to help lift and roll dough as you go. Wrap log in parchment and freeze until firm, about 30 minutes.
• Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large, rimmed baking sheets with parchment paper. Remove log from freezer and slice crosswise into ½-inch-thick rounds. Transfer to baking sheets, leaving about 2 inches between cookies.
• Bake until lightly browned around edges, about 12 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• Beat confectioners' sugar, milk, cream cheese, and remaining ½ teaspoon vanilla in a small bowl until smooth. Drizzle glaze over cookies. Let glaze dry completely before storing cookies at room temperature in an airtight container for up to 5 days.