Not long ago I found myself standing in my kitchen, pondering the exquisite versatility of cardamom, an ingredient I’d tasted as it splendidly sang in both savory and sweet treats alike. Before I knew it, I added a heap of the spice to a soft, shortbread-like dough, paired it with tart orange, and topped it off with a drizzle of dark chocolate. The result was magnificent, and now I can hardly imagine a winter without my treasured ritual of creating these cookies.
Orange cardamom cookies (makes about 50 small cookies)
– 1/2 cup granulated sugar
– 2 cups flour
– 1/2 teaspoon salt
– 1 tablespoon ground cardamom
– 1 cup unsalted butter at soft room temperature
– finely grated zest of one orange
– 1/2 cup orange marmalade
– 1/2 cup dark chocolate, either coarsely chopped or in the form of chocolate chips
Preheat oven to 325 F. Line cookie sheets with parchment paper; set aside. In a large bowl, sift together the flour, sugar, salt and cardamom. Add the butter, mixing dough until consistency is even and it sticks together (using your hands can be easiest). Fold in the orange zest until evenly distributed. Using about a scant tablespoon of dough per cookie, make balls of dough and place them 1.25″ apart from one another on the lined cookie sheets. Push index finger into center of each ball, using other hand to brace cookie and prevent it from cracking. Freeze the cookies for a few minutes, then fill holes with marmalade until heaping (using a pastry bag or plastic bag with its corner cut off is easiest). Bake for 20 minutes. Once cookies have cooled to room temperature, carefully melt the chocolate until just smooth, then drizzle it over the cookies using a fork. Let chocolate cool until hardened, then devour. Keep cookies cool in an airtight container for up to a week.
With their distinctive spice, tangy citrus punch and decadent tad of a topping, orange cardamom cookies bestow not only fragrant succulence but also gem-like beauty. Soft and crumbly with a chewy center, the variety of texture and flavor in each bite is a salute to the very versatility that inspired them.
Moriah VanVleet is the voice behind Butter Sugar Flowers where this post first appeared.
Bookmark Berkeleyside NOSH for East Bay food news and stories, and follow Berkeleyside NOSH on Twitter, and on Facebook.