Spiced Cardamom Sandwich Cookies with Orange Cream

It’s Christmas week and many of us are taunted by the gifts already under the tree.  I know that I have shaken a box or two trying to figure out what goodies are inside.   I did realize however that I hadn’t baked a single Christmas cookie this whole time.  It was time for me to rectify the situation.

I cannot lie to myself, I am not gifted in the realm of decorating so I wanted to find something simple but still festive.  I though spiced cookies with orange cream sandwiched between them would do the trick.  It’s also very fitting since I have become obsessed with oranges lately.  Seriously obsessed, I have been eating oranges and clementines nonstop.

First thing first, mise en place.  Get all your ingredients together.  Trust me by doing this you will save yourself a lot of time and your sanity.

Whisk flour, baking soda, salt and spices in a large bowl, set aside.

The smell of the cardamom is very fragrant.  Your brain will think that this spice doesn’t belong in a cookie but trust me it is very at home in a cookie.

In a large nonstick saucepan combine sugars, corn syrup, and water.  Bring to a boil, stirring until sugar dissolves.

Place butter in a mixer bowl and pour hot sugar mixture over butter, beat on low speed until combined.

In a small bowl add heavy cream, vanilla and egg.

I took the picture before I added the vanilla, but I did add the vanilla.  Don’t forget the vanilla.  Vanilla is good…..vanilla.

Beat until well combined and foamy.

Add the egg mixture to butter mixture.

Beat on medium speed until well combined.

I really wanted to get an intense action shot in.  Unfortunately I don’t have any explosive special effects so the swirling beater will have to do.

Reduce speed to low, and add flour mixture a little at a time.

Mix together until just incorporated.

Divide dough into thirds, and flatten each into a disk. Wrap each disk in plastic, and refrigerate overnight.

This makes a butt load of dough so you can also freeze for up to 1 month and thaw in the refrigerator when you want to use.

Is it appropriate to use the word “butt load” in a food post?

Preheat oven to 350 degrees.

Roll out 1 disk between lightly floured parchment to 10 1/16-inch thickness for a crisper cookie. Using a 2 inch diameter cookie cutter cut out cookies.

Transfer cookies to parchment-lined baking sheets or baking stone.

Bake cookies, rotating sheets halfway through, until edges are golden brown, 8 to 10 minutes.

Transfer to wire racks, and let cool.

While the cookies cool make creamy orange filling. Whisk softened unsalted butter with orange concentrate and zest until smooth.

Gradually whisk in confectioners’ sugar; whisk until smooth and spreadable.

I added another tablespoon of concentrate and a touch more zest for more “oompth”.

Fill a plastic storage bag with orange filling.  Cut a large hole in the corner.

Pipe a large bead of filling onto the flat side of a cookie.

Place another cookie on top, and gently press.  YUM!

Repeat until all cookies are filled. Refrigerate for an hour to let the filling firm.  Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days.

You now have festive, fragrant, spiced cookies.   Not to mention incredibly delicious!

Just like the oranges I have been eating non-stop lately I started popping these treats like they were candy.  Which they kind of are, cookies and candy are in the same food group family after all.

The fragrant spice of the cardamom is perfectly complimented by the sweet tang of the orange filling.  I absolutely love these cookies and the filling is incredible.  The secret is the orange concentrate it gives it a real kick your butt orange flavor.

Ooops, another butt reference in a food post.

If you are still making cookies for Christmas you may want to seriously consider adding these to your repertoire.

P.S.  I had to Google how to spell repertoire. Found out it’s not repretuar, repretwar or repratwar.

Print Recipe

Spiced Cardamom Sandwich Cookies with Orange Cream ( Adapted from Martha Stewart Everyday Foods)

Cookies

• 5 3/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1 tablespoon coarse salt
• 1 tablespoon ground cardamom
• 1 teaspoon ground allspice
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground cloves
• 8 ounces (2 sticks) unsalted butter, cut into pieces and softened
• 1 cup dark-brown sugar
• 1/2 cup granulated sugar
• 1/2 cup dark corn syrup
• 1/4 cup water
• 1/4 cup heavy cream, room temperature
• 1 large egg, room temperature
• 1 1/2 teaspoons pure vanilla extract

Filling (Makes 1 1/2 cups)

• 1 1/2 sticks softened unsalted butter
• 4 tablespoons orange concentrate
• 1 tsp orange zest
• 2 cups confectioners’ sugar

Whisk flour, baking soda, salt and spices in a large bowl, set aside. In a large nonstick saucepan combine sugars, corn syrup, and water.  Bring to a boil, stirring until sugar dissolves. Place butter in a mixer bowl and pour hot sugar mixture over butter, then beat on low speed until combined.

In a small bowl add heavy cream, vanilla and egg. Beat until well combined and foamy. Add the egg mixture to butter mixture. Beat on medium speed until well combined.

Reduce speed to low, and add flour mixture, beating until just incorporated.  Divide dough into thirds, and flatten each into a disk. Wrap each disk in plastic, and refrigerate overnight. This recipe makes a lot of dough so you can also freeze for up to 1 month and thaw in the refrigerator when you want to use.

Preheat oven to 350 degrees. Roll out 1 disk between lightly floured parchment to 10 1/16-inch thickness for a crisper cookie. Using a 2 inch diameter cookie cutter cut out cookies. You can roll out the cut scrapes once.

Transfer cookies to parchment-lined baking sheets or baking stone.  Bake cookies, rotating sheets halfway through, until edges are golden brown, 8 to 10 minutes. Transfer to wire racks, and let cool.

While the cookies cool make creamy orange filling. Whisk softened unsalted butter with orange concentrate and zest until smooth. Gradually whisk in confectioners’ sugar; whisk until smooth and spreadable.

Fill a plastic storage bag with orange filling.  Cut a large hole in the corner.  Pipe a large bead of filling onto the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days.