Prep 5 hrs 30 mins
Cook 35 mins
Looking for a cookie my grandmother use to make. I found this one what was more like the one she use to make at christmas time and get togethers. Slice the dough really thinly to achieve super-crisp squares.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1 1⁄2 teaspoons ground cardamom
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1 cup unsalted butter, softened
- 1 1⁄4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
icing for cookies
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla
- 1 1⁄2-2 tablespoons milk
- 1 cup confectioners' sugar
- 3 ounces bittersweet chocolate, melted
- Make cookies:.
- Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
- Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
- Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
- To make Icing for cookies:.
- Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
- Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
- Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.
- Cooks' notes:.
- • Dough logs can be chilled 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month (thaw in refrigerator just until they can be sliced).
- • Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.