Orange Cardamom Meltaways

Orange Cardamom Meltaways | Blue Owl Treats

Today’s recipe is a classic shortbread cookie infused with orange zest and ground cardamom spice. The cookies are bite-sized and soft, and have a heavenly way of melting on your tongue in their buttery-icing-sugar simplicity.

Orange Cardamom Meltaways | Blue Owl Treats

The recipe calls for a small handful of ingredients: butter, icing sugar and flour, the cornerstones of the historic shortbread cookie. With a pinch or two of a few more things, these cookies will bake up to fill your home with the sweetest Christmassy aroma.

A Week of Christmas:

Day 5

Orange Cardamom Meltaways

Orange Cardamom Meltaways | Blue Owl Treats

Four interesting facts about shortbread:

  • The cookies are called shortbread because their recipes have always called for a large portion of shortening (now we tend to use butter).
  • The first official print recipe for shortbread was published in 1736 in a Scottish cookbook.
  • The dessert was traditionally considered a festive food, only to be consumed at Christmas time or on the Scottice New Year’s Eve, Hogmanay.
  • Queen Victoria liked her shortbread seasoned with salt.

More facts here.

Orange Cardamom Meltaways | Blue Owl Treats

Orange Cardamom Meltaways | Blue Owl Treats

Orange Cardamom Meltaways

Yield: 36 cookies Bake time: 15 mins Bake Temp: 350 F Chill Time: 1 hour

Ingredients:

3/4 cup unsalted buter, at room temperature
1 cup icing sugar
finely grated zest of 1 orange
2 tbsp fresh orange juice
1 tbsp vanilla extract
1 3/4 up plus 2 tbsp all purpose flour
2 tbsp cornstarch
1 tsp ground cardamom
1/4 tsp salt

Directions

1. In a mixer, cream butter and 1/3 cup sugar until fluffy. Add orange zest, juice and vanilla. Beat them together until light.

2. In a medium bowl, whisk together flour, cornstarch, cardamom and salt. Add to butter mixture and beat on low speed until combined.

3. Divide dough into half. Tear a piece of parchment or wax paper and  place one half of the dough on one end. Form into a long 2 inch diameter log. Curl the paper over the edge of the dough and roll the dough into a sort of cocoon. Repeat with second half. Refridgerate dough for at least 1 hour.

4.  Heat oven to 350 F. Line 2 baking sheets with parchment paper or grease. Place remaining icing sugar in a ziplock bag. Remove parchment from logs then slice with a sharp knife into 1/4 inch thick rounds. Place cookie rounds onto baking sheets spaced 1 inch apart.

5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a rack to cool slightly, about 4 min. While still warm, place cookies in the icing sugar filled bag. Toss to coat. Bake or freeze remaining dough. Store baked cookies in an air tight container for up to 2 weeks.

Recipe Credit: Airmiles Gold Holiday 2013 Magazine.

Orange Cardamom Meltaways | Blue Owl Treats

I hope you enjoy your tiny shortbread treats. Again, these cookies would be a great addition to a dessert tray at your next holiday party! Also they could make a sweet gift. In my photographs, I decorated a recycled toilet paper roll with some festive wrapping paper, then used some tissue paper to bundle up the treats. Maybe you could do the same as a Christmas gift for your loves?

Orange Cardamom Meltaways | Blue Owl Treats

Have a great day. Plans for the rest of the week? If you aren’t already up to your toque in social events, here’s a great list of Vancouver happenings over the next seven days! (All the cool kids will be there.) I would love to make one of those on Wednesday night, visit this pop up shop on Thursday and warm my fingers by an urban bonfire on Saturday.

PS: This Saturday, December 21st is December Solstice, the shortest day of the year! It’s all downhill from here Mr. Old Man Winter. Bring on the sunlight.. :)

PPS: The cutest way to bring home a tree for the fam. Man of the house!

Love,

Blue Owl

About Blue Owl Treats

Welcome! I am Heather, an busy 29 year old living in beautiful Vancouver, BC where I perform music and teach little kids for a living. I use this blog to share my love for baking. Enjoy!
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