Type what you have

Ingredients

• ✓ cardamom
• butter
• sugar
• egg
• all-purpose flour
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together butter and sugar until smooth. Beat in eggs one at a time, stirring until light and fluffy. Combine flour, cardamom, and cinnamon; stir into sugar mixture just until blended.
3. 3 Separate dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
4. 4 Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

By YAC2004

Ingredients

• ✓ cardamom
• butter
• white sugar
• baking powder
• vanilla extract
• all-purpose flour
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Place butter in a large heavy skillet and cook over medium-low heat without stirring for about 15 minutes, or until butter is a light tan color. Pour into mixing bowl. Place over a bowl of cold water and chill until firm.
3. 3 Add sugar, baking powder, vanilla and cardamom; beat until combined. Stir in flour.
4. 4 Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Top each with an almond; press almond slightly into dough.
5. 5 Bake until golden brown, 12 to 15 minutes. Remove to wire rack and cool.

By Gail Devens

Ingredients

• ✓ cardamom
• egg
• sugar
• heavy cream
• butter
• all-purpose flour
• cinnamon

Instructions

1. 1 In a large bowl, beat eggs and sugar until thoroughly blended. Mix in the cream and melted butter. Sift together the flour, cinnamon and cardamom; stir into the egg mixture. Refrigerate dough for at least an hour.
2. 2 Heat goro iron and lightly coat with grease. On a floured surface, roll the dough out to 1/8 inch thickness. Cut into circles to fit your goro iron using a paper pattern. Place onto heated iron, close and cook, turning once, until golden. Carefully remove from the iron, and cut into thirds while still warm.

By Jennifer

Ingredients

• ✓ cardamom
• sugar
• cinnamon
• ginger
• allspice
• salt
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
3. 3 Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
4. 4 Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

By TECHIMPAIRED

Ingredients

• ✓ cardamom
• sugar
• margarine
• egg
• cinnamon
• ginger
• self-rising flour
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
2. 2 In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

By Sheikspear

Ingredients

• ✓ cardamom
• egg
• egg yolk
• heavy cream
• sugar
• butter
• all-purpose flour
• lard

Instructions

1. 1 In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
2. 2 Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
3. 3 Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.

By Jennifer

Ingredients

• ✓ cardamom
• butter
• sugar
• egg yolk
• vanilla extract
• allspice
• all-purpose flour
• pecan
• strawberry jam

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
2. 2 Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
3. 3 Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
4. 4 Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
5. 5 Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

By Linda K

Ingredients

• ✓ cardamom
• butter
• bread crumb
• all-purpose flour
• sugar
• milk
• baking powder
• cinnamon
• pearl sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with 1/4 cup butter and dust with bread crumbs.
2. 2 Mix 3/4 cup butter, flour, sugar, milk, cardamom, and baking powder together lightly in a bowl to form a moderately stiff and lumpy dough; transfer dough to the prepared tube pan. Sprinkle cinnamon and pearl sugar over the top of the dough, respectively.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By bbLasagna

Ingredients

• ✓ cardamom
• almond flour
• brown rice flour
• sorghum flour
• white sugar
• cinnamon
• allspice
• ginger
• salt
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
3. 3 Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
4. 4 Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
5. 5 Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Russ Hules

Ingredients

• ✓ cardamom
• all-purpose flour
• ginger
• cinnamon
• nutmeg
• sugar
• salt
• orange zest
• butter
• half-and-half
• egg

Instructions

1. 1 Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating.
2. 2 Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended.
3. 3 Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended.
4. 4 Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.

By Caiti Ann

Ingredients

• ✓ cardamom
• all-purpose flour
• baking soda
• cinnamon
• clove
• ginger
• butter
• sugar
• brown sugar
• egg
• corn syrup

Instructions

1. 1 Sift flour, baking soda, cinnamon, cloves, ginger, and cardamom into a large bowl.
2. 2 Beat butter, white sugar, and brown sugar together in a separate bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and corn syrup until smooth. Gradually stir in flour mixture until evenly blended. Divide dough into four equal portions and wrap tightly in plastic wrap; refrigerate for at least 1 hour, or overnight.
3. 3 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
4. 4 Working with one disk of dough at a time, and leaving the remaining disks in the refrigerator, unwrap chilled dough and place onto a lightly floured surface. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Place cookies 1 inch apart on prepared baking sheets.
5. 5 Bake in the preheated oven until set, about 5 minutes. Transfer cookies to wire racks to cool. Repeat rolling, cutting, and baking the remaining cookies.

By Eal

Ingredients

• ✓ cardamom
• all-purpose flour
• baking powder
• baking soda
• white pepper
• cinnamon
• ginger
• salt
• butter
• brown sugar
• egg
• almond

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Combine dry ingredients and set aside.
3. 3 In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
4. 4 Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
5. 5 Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
6. 6 Cool and store in airtight containers for 3 days to mellow flavors.

By Kristi

Ingredients

• ✓ cardamom
• all-purpose flour
• white sugar
• baking powder
• salt
• almond milk
• butter
• active dry yeast
• egg
• milk
• almond paste
• heavy cream
• white sugar
• confectioners' sugar

Instructions

1. 1 Mix flour, 1/2 cup sugar, baking powder, and salt together in a bowl.
2. 2 Combine warm milk and melted butter in a bowl. Add yeast and stir until completely dissolved. Mix in eggs and cardamom. Stir in flour mixture until thoroughly combined. Cover with a clean towel and let rise for 1 hour.
3. 3 Punch dough down gently and divide into 20 pieces; shape into balls. Arrange balls on baking sheets lined with parchment paper. Cover with a towel and let rise for about 45 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake until golden brown, about 14 minutes. Transfer to a wire rack to cool, about 20 minutes.
6. 6 Cut 1/2 inch off the top of each bun to make a 'lid.' Scoop out the core of the bun gently with a fork. Repeat with remaining buns, setting tops aside and placing cores in a large bowl.
7. 7 Pour some milk over the cores to moisten. Mix in almond paste until smooth. Continue adding small amounts of milk until filling resembles a thick pudding. Spoon almond paste filling into the center of the buns.
8. 8 Combine heavy cream and 2 tablespoons sugar in a large bowl. Beat with an electric mixer until stiff peaks form.
9. 9 Top buns generously with whipped cream and place 'lids' on top. Use a sifter to dust tops with confectioners' sugar.

By Gaylabaughman

Ingredients

• ✓ cardamom
• ✓ cardamom
• powdered sugar
• heavy cream
• milk
• powdered sugar
• almond paste
• water
• egg
• salt
• egg
• powdered sugar
• butter
• all-purpose flour
• all-purpose flour
• active dry yeast
• milk

Instructions

1. 1 Pour milk into the bowl of a stand mixer. Sprinkle yeast on top, followed by 1 1⁄3 cups flour and mix with a wooden spoon. Allow to stand until foamy, about 20 minutes.
2. 2 Add flour, softened butter, powdered sugar, egg, cardamom, and salt; knead with dough hook (or by hand) until a soft, smooth, elastic dough forms, 5 to 6 minutes. Transfer dough to a lightly floured surface and shape into a ball. Divide into 12 equal portions. Using flour as necessary, roll dough under a cupped hand to form perfectly smooth balls.
3. 3 Place dough balls evenly on a parchment lined baking sheet, leaving space in between and slightly push down. Dust tops with flour, and cover with a clean kitchen towel. Let rise in a warm spot until doubled in size, about 2 hours.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Stir together egg and water in a small bowl and brush rolls all over with egg wash.
6. 6 Bake in the preheated oven until lightly golden, about 12 minutes. Transfer buns onto a wire rack and let cool completely.
7. 7 Combine almond paste, powdered sugar, milk, and cardamom in a food processor and blend almond filling until smooth.
8. 8 Cut a triangle from the top of the buns, and remove some of the crumbs to make room for the filling. Pipe almond filling into each bun, and top with whipped cream. Place the triangle on top and dust with powdered sugar before serving.

By John Mitzewich

Ingredients

• ✓ cardamom
• milk
• butter
• egg
• active dry yeast
• all-purpose flour
• white sugar
• salt
• all-purpose flour
• baking powder
• milk
• marzipan
• whipping cream
• white sugar
• confectioners' sugar

Instructions

1. 1 For preparing buns: Whisk milk, butter, and eggs together in a large bowl. Sprinkle yeast on top; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Meanwhile, sift 5 cups flour, sugar, cardamom, and salt into a large bowl.
2. 2 When yeast has softened, stir flour mixture into milk mixture to form a soft dough. Cover the bowl with a damp cloth, and allow to rise in a warm place for 30 minutes. Lightly grease baking sheets; set aside.
3. 3 Sift 1 cup flour and baking powder together. Stir into risen dough, then turn it out onto a lightly floured surface and knead until smooth and elastic. Shape into 16 balls and place onto the prepared baking sheets. Cover with a damp cloth, and allow to rise until doubled in bulk, 35 to 40 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until golden brown and the center is firm, about 10 to 15 minutes. Cool buns on a wire rack to room temperature.
6. 6 For preparing fillings: Once cool, cut a slice about 1/2-inch thick off of the top of each bun and set aside. Scoop or cut out the center of buns, leaving a shell about 1/2-inch thick. Tear removed bread into small pieces and place into a bowl. Moisten bread with milk, then mix in marzipan until smooth. Add additional milk as needed until marzipan filling is nearly as soft as pudding; set aside.
7. 7 Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form.
8. 8 Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of filling; it should be about 1/2 inch over the top of each bun. Replace the tops onto buns; dust with confectioner's sugar before serving.

By Justin Williams

Ingredients

• ✓ cardamom
• lemon juice
• powdered sugar
• all-purpose flour
• egg
• heavy cream
• baking soda
• kosher salt
• cayenne pepper
• clove
• allspice
• nutmeg
• ginger
• cinnamon
• water
• honey
• brown sugar
• white sugar

Instructions

1. 1 Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
2. 2 Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
3. 3 Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
4. 4 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
6. 6 Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
7. 7 While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
8. 8 Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
9. 9 Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.

By John Mitzewich

Ingredients

• ✓ cardamom
• egg
• baking powder
• cocoa powder
• all-purpose flour
• water
• baking soda
• cinnamon
• clove
• nutmeg
• ginger
• anise seed
• lemon zest
• butter
• white sugar
• honey
• molasses

Instructions

1. 1 Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and cool for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir butter, lemon zest, anise, ginger, nutmeg, cloves, cinnamon, and cardamom into molasses mixture. Dissolve baking soda in water, then stir into molasses mixture. Sift 6 cups flour, cocoa powder, and baking powder together into a large bowl; stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough forms.
4. 4 Divide dough into 4 pieces (to make it more manageable). Roll out dough on a well floured surface to ¼-inch thick; cut into shapes with a cookie cutter. Transfer to ungreased baking sheets.
5. 5 Bake in the preheated oven until lightly browned around the edges, 8 to 10 minutes. Cool completely on a wire rack.

By Inge

Ingredients

• ✓ cardamom
• confectioners' sugar
• salt
• black pepper
• ginger
• nutmeg
• clove
• baking soda
• cinnamon
• anise extract
• brown sugar
• white sugar
• all-purpose flour
• egg
• margarine
• shortening
• honey
• molasses

Instructions

1. 1 Place molasses, honey, shortening, and margarine in a medium saucepan over medium heat; stir until well combined.
2. 2 Remove from heat and cool to room temperature; beat in eggs.
3. 3 Combine flour, white sugar, brown sugar, anise extract, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, pepper, and salt together in a large bowl.
4. 4 Add molasses mixture; stir until well combined. Refrigerate until chilled, about 2 hours.
5. 5 Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls; place 1 inch apart on baking sheets.
6. 6 Bake in the preheated oven until firm and slightly crackled, 10 to 15 minutes. Cool on the baking sheets briefly; transfer to a wire rack to cool completely.
7. 7 Dust cookies with confectioners' sugar. Store in an airtight container.

By Thebeansma

Ingredients

• ✓ cardamom
• cinnamon red hot candy
• green decorator sugar
• orange juice
• confectioners sugar
• baking powder
• baking soda
• clove
• cinnamon
• all-purpose flour
• orange juice
• egg
• candied mixed fruit
• almond
• semisweet chocolate chip
• water
• honey
• sugar

Instructions

1. 1 Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan.
3. 3 Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting.
4. 4 To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.

By Juanita

Ingredients

• ✓ cardamom
• almond
• confectioners' sugar
• butter
• almond
• salt
• vanilla extract
• orange blossom honey
• butter
• egg
• lemon
• sugar
• all-purpose flour
• active dry yeast
• water
• sugar
• saffron
• milk
• vodka
• raisin

Instructions

1. 1 Make the kulich: Place raisins into a bowl, drizzle with vodka, and let soften, 8 hours to overnight.
2. 2 Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in cardamom and saffron threads. Remove from the heat and let stand until lukewarm.
3. 3 Meanwhile, mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir in yeast and let stand until frothy, about 10 minutes.
4. 4 Transfer yeast mixture to a large mixing bowl. Add milk mixture, 1 cup flour, and 1/2 cup sugar; beat until smooth. Cover the bowl with plastic wrap and let dough rise in a warm place for 1 hour.
5. 5 Zest lemon onto waxed paper. Juice lemon into another small bowl and reserve for the frosting. Separate egg whites and yolks, reserving 1 egg white for the frosting.
6. 6 Mix remaining 1/2 cup sugar, melted butter, honey, vanilla, lemon zest, and salt together in a bowl. Pour into the risen dough and beat until combined. Beat in 3 egg yolks and 2 egg whites.
7. 7 Mix in 2 1/2 cups flour. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes. Knead soaked raisins and sliced almonds into dough until well distributed.
8. 8 Form dough into a ball and place into an oiled bowl; turn in the bowl several times until coated with oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
9. 9 Coat the insides of four clean 14-ounce cans with remaining 1 tablespoon butter. Line cans with parchment paper.
10. 10 Punch down dough, knead a few times, then divide into four equal pieces. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of the can. Cover the cans with a cloth and let dough rise to the top of the cans, about 45 minutes.
11. 11 Preheat the oven to 350 degrees F (175 degrees C).
12. 12 Place a baking sheet into the preheated oven. Place the cans of dough upright onto the baking sheet and bake until kulich are risen and lightly browned, 45 to 50 minutes.
13. 13 Remove from the oven and let cool in the cans for about 15 minutes, then gently remove from the cans and finish cooling on a wire rack, 25 to 40 minutes.
14. 14 Make the frosting: Beat reserved egg white in a bowl with an electric mixer on medium speed until frothy. Beat in confectioners' sugar until stiff peaks form. Beat in 1 teaspoon reserved lemon juice; save remaining lemon juice for another use.
15. 15 Frost tops of the cooled kulich and sprinkle with toasted almonds.

By babylee

Ingredients

• ✓ cardamom
• lemon zest
• milk
• confectioners' sugar
• lemon zest
• orange zest
• almond extract
• water
• blackstrap molasses
• honey
• brown sugar
• egg
• salt
• clove
• baking powder
• ginger
• cinnamon
• all-purpose flour
• date
• apricot
• water
• almond

Instructions

1. 1 Cover almonds with boiling water in a bowl. Let stand for 1 to 2 minutes and drain. Rinse with cold water and drain again. Pat almonds dry and remove skin. Allow almonds to dry on paper towels.
2. 2 Place half the almonds in a food processor; pulse until finely chopped. Add apricots and dates; pulse until fruit is chopped. Reserve remaining 1 cup almonds.
3. 3 Combine flour, cinnamon, ginger, baking powder, cloves, cardamom, and salt in bowl. Beat eggs, brown sugar, honey, molasses, water, almond extract, orange zest, and 1 teaspoon lemon zest in a large bowl with an electric mixer until smooth. Add apricot mixture, blending until evenly distributed. Gradually stir in flour mixture on medium speed until dough comes together. Cover dough with plastic wrap and refrigerate for 8 hours to overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Turn dough onto a lightly floured surface and roll out to about 1/2-inch thick. Cut out cookies with a 2 1/2 to 3-inch diameter cookie cutter. Arrange cookies about 1 inch apart on ungreased baking sheets.
6. 6 Lightly press 3 almonds into each cookie with tips towards the center to create a star pattern.
7. 7 Bake in preheated oven until cookies begin to brown, about 12 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack.
8. 8 Meanwhile, whisk confectioners' sugar, milk, and 1 teaspoon lemon zest in a bowl until glaze is smooth. Brush warm cookies with glaze and allow cookies to cool completely.

By Shae's Mama

Ingredients

• ✓ cardamom
• sugar pumpkin
• white sugar
• coconut milk

Instructions

1. 1 Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
2. 2 In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

By KULSUM HUSSEIN

Ingredients

• ✓ cardamom
• butter
• pistachio nut
• white sugar
• egg white
• all-purpose flour

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 Melt butter in a small saucepan over low heat. Add pistachios and stir until butter is lightly browned and pistachios toasted. Pour into mixing bowl.
3. 3 Whisk in sugar and egg white. Mix in the flour, cardamom or ginger and whisk until smooth.
4. 4 Drop by teaspoonfuls about 2 inches apart on baking sheets. Bake 12 to 15 minutes or until golden brown. Immediately transfer cookies to rack to cool.

By May Seagram

Ingredients

• ✓ cardamom
• evaporated milk
• sweetened condensed milk
• whipped topping
• white bread

Instructions

1. 1 Gather all ingredients.
2. 2 Combine evaporated milk, condensed milk, and whipped topping in a blender and blend in pieces of bread until smooth.
3. 3 Pour mixture into a 9x13-inch baking dish or two plastic ice cube trays, sprinkle with cardamom.
4. 4 Freeze for 8 hours or overnight.
5. 5 Enjoy!

By Simmi G

Ingredients

• ✓ cardamom
• whole milk
• almond meal
• white sugar
• cinnamon
• espresso powder
• vanilla extract

Instructions

1. 1 Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.

By help007

Ingredients

• ✓ cardamom
• milk
• lime juice
• white sugar
• water

Instructions

1. 1 Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
2. 2 Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
3. 3 Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
4. 4 Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
5. 5 Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

By SUSMITA

Ingredients

• ✓ cardamom
• white bread
• mango
• white sugar
• egg
• milk
• vanilla extract
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
2. 2 Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
3. 3 Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

By MAGILLAONFIRE

Ingredients

• ✓ cardamom
• butter
• confectioners' sugar
• all-purpose flour
• almond

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 Stir butter and sugar together in a large bowl until smooth; stir in flour and cardamom until well blended.
3. 3 Pinch off tablespoons of dough; roll into thin ropes. Join ends together into circles; place 1 almond half on seams where circles join. Place on the prepared cookie sheets.
4. 4 Bake in the preheated oven, about 20 minutes. Cookies should remain white, but may turn golden at edges.

By redsoxfan213

Ingredients

• ✓ cardamom
• egg white
• cream of tartar
• white sugar
• water
• rose extract
• salt
• red food coloring

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
3. 3 Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
4. 4 Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
5. 5 Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.

By chikalin

Ingredients

• ✓ cardamom
• water
• rice flour
• white sugar
• milk
• rose water
• saffron
• pistachio

Instructions

1. 1 Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
2. 2 Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
3. 3 Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

By moza