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2 1/2 cups all-purpose flour
1 1/2 tablespoons grated orange zest
1 1/2 teaspoons ground cardamom
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
2 tablespoons heavy cream

Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour, zest, cardamom, and salt. Quarter dough and form each piece into a 6-inch disk, then chill, until firm, 2 to 3 hours. Preheat oven to 350°F with rack in middle. Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes. Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart. Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely. Make more cookies with remaining dough and scraps (re-roll only once) on cooled freshly lined baking sheets. Decoratively pipe Citrus Icing onto cookies, let dry completely, about 1 hour (depending on humidity).

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