Oh these have a been a long time coming. I first made them for a cookie swap with some Twitter friends. Such yummy fun! I had planned on posting the recipe but somehow never got around to it until now. I had wanted to mess with the recipe a bit so I suppose that’s my excuse.
Well, after one of the people in that swap, Kate (AKA: Knitsophrenic), had asked for the recipe and said she loved them (which TOTALLY made my day) I figured maybe I’d leave well enough alone. So now I have no more excuses.
I like the texture cornmeal adds to cookies and I’ve said it before, I love the floral flavor of cardamom. So why not combine them? I recommend you use a fine cornmeal rather than course or the dough may have a gritty texture.
The thing with this dough is you need to let it rest before rolling and cutting. A couple of hours would suffice but I’ve left it overnight and even frozen the dough and they come out beautifully. If you do freeze the dough, you’ll want to put it in the fridge to thaw 24 hours before you plan to bake them off.
I also decided to fancy them up a bit by dipping half of the cookies into a nice chocolate ganache. What do ya think Kate?
You can cut them into any shape you like, I used a 2 1/2 inch fluted cookie cutter but use what you have. A glass dipped in flour would work just as well if you don’t have cookie cutters.
I hope you enjoy them! 🙂
Orange Cardamom Cornmeal Cookies
Adapted from “The Cookiepedia” by Stacy Adiamando
3/4 cup (3 1/2 oz) all-purpose flour
1/2 cup (2 1/4 oz) white whole wheat flour
1/2 cup (2 1/4 oz) fine cornmeal
3/4 teaspoon cardamom, plus additional for sprinkling
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons orange zest
3/4 cup (1 1/2 sticks) room temperature butter
1/2 cup (3 3/4 oz) sugar in the raw
2 egg yolks
3/4 teaspoon orange juice (from the orange you zested)
1. Combine flours, cornmeal, cardamom, baking powder, salt and zest, set aside.
2. Cream the butter and sugar until light and fluffy, about 5 minutes.
3. Add the egg yolks and mix well.
4. Mix in the orange juice.
5. With the mixer on low speed, add the dry ingredients in three installments to the butter mixture.
6. Form the dough into a disk, wrap tightly in plastic and let rest in the refrigerate for two hours or overnight.
1. Take the dough out of the refrigerator and let stand at room temperature until it is pliable. Meanwhile, preheat the over to 350 degrees.
2. Line two cookie sheets with Silpats or parchment paper.
3. On a lightly floured surface, roll out the dough to about 1/4” thick.
4. Cut out the cookies using a 2-1/2 inch cookie cutter of your choice (I used a fluted cutter) and place about an inch apart on the prepared cookie sheets.
5. If desired, sprinkle the tops of the cookies with a tiny bit more cardamom.
6. Bake until the edges just turn golden, about 10-12 minutes.
7. Remove to a wire rack to cool completely.
1. Place a sheet of parchment onto one or two sheet pans, depending on how many cookies you are going to dip. Set aside.
2. Heat 1 cup heavy cream in a pot over a low flame until you start to see bubbles around the edges, don’t let it boil.
3. Remove from heat and add 8 ounces of chopped bittersweet chocolate and whisk until all of the chocolate has melted.
4. Carefully dip half of each cooled cookie into the chocolate and place onto the prepared sheet pan. (I put them onto a rack which left ridges on the back…oops!)
Allow the cookies to set before serving.
You can use 1 1/4 cups all-purpose flour if you do not have whole wheat.
The cookies I decided to dip in the ganache did not have the cardamom sprinkle, but don’t let that stop you, go ahead and sprinkle away. 😉