Cardamom Butter Squares

Name: Cardamom Butter Squares
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 72
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 85 grams fine-quality bittersweet chocolate (not unsweetened), melted; 237 milliliters confectioners sugar; 2 larges eggs; 710 milliliters all-purpose flour; 296 milliliters granulated sugar; 0 teaspoons ground allspice; 2 teaspoons ground cardamom; 1 teaspoons ground cinnamon; 1 teaspoon instant-espresso powder; 2 Tbsps milk; 1 teaspoons salt; 237 milliliters sticks unsalted butter, softened; 1 teaspoon vanilla

Cardamom Butter Squares

Cardamom Butter Squares might be just the hor d'oeuvre you are searching for. One serving contains 71 calories, 1g of protein, and 3g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 72. A mixture of baking powder, salt, confectioners sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.

Ingredients you will need

Baking Powder

Allspice

Cardamom

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Stand Mixer

Bowl

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.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Equipment you will use

Oven

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).

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Knife

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.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Powdered Sugar

Instant Espresso

Vanilla

Icing

Milk

Equipment you will use

Whisk

Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.

Ingredients you will need

Chocolate

Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.

Ingredients you will need

Chocolate

Espresso

Icing

· 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.

Ingredients you will need

Dough

Icing

Wrap

Equipment you will use

Plastic Wrap

Wax Paper