What drew me to this second recipe from Small Sweet Treats (Gibbs Smith, August 2011) by Marguerite Marceau Henderson was its flavors that echoed those of Indian style Kulfi ice cream.
After Creamy Limoncello Shooters here's a recipe that brings together citrus and spice.
Cardamom Orange Buttons
Little bites scented with cardamom and orange and coated with a light glaze, these cookies accentuate the combination of spice and citrus.
3 1⁄2 cups all-purpose flour
2 1⁄2 teaspoons baking powder
1⁄4 teaspoon kosher salt
3 large eggs
1⁄2 cup sugar
1⁄2 cup unsalted butter, slightly softened
Finely grated zest of 1 orange
1⁄2 teaspoon ground cardamom
1⁄2 cup whole milk
2 teaspoons vanilla extract
GLAZE
2 cups powdered sugar
Juice of 1 large orange
Colored candy sprinkles, sanding sugar, or orange sugar dots
In a small bowl, sift the flour and baking powder together.
In a mixing bowl, beat the salt, eggs, and sugar until light and lemon colored, about 2 minutes on medium speed. Add the butter, orange zest, and cardamom. Slowly add the flour mixture, beating on low until combined. Gradually add the milk and vanilla. Dough should be soft. Divide the dough into four sections.
Roll out the dough on a floured work surface to 1⁄2 inch thickness. Cut into 1-inch-round buttons with a biscuit cutter. Place on a parchment- or Silpat-lined baking sheet. Bake at 350 degrees F for 10 to 12 minutes until light brown. Do not overbake. Remove from oven and cool.
In a small bowl, whisk the powdered sugar with the orange juice to form a spreading consistency icing. Add a little more juice or a teaspoon of milk to thin, if needed. Brush the tops of each cookie with the glaze, sprinkle with sanding sugar, or use tweezers to place dots (3 to 5) on each. Makes about 5 dozen cookies.
(* Recipe from Small Sweet Treats (Gibbs Smith, August 2011) by Marguerite Marceau Henderson reproduced by permission of the publisher, photo by Zac Williams)