Saskatoon Clafoutis

Some might consider clafoutis (pronounced kla-foo-tee) just a lazy cook’s way to pie or cake, but its truly luscious comfort food complete with a French pedigree. Born in Limousin, in southern central France, a couple of centuries ago to showcase its fresh cherries. Very likely, the creation of a hurried & harried home cook with a glut of cherries to use up. Traditionally made with unpitted black or tart cherries. The pits supposedly added an almond flavor when baked.

The name clafoutis comes from the verb ‘clafir’, a rustic old word that means ‘to fill’ because after you arrange the fruit on a buttered baking dish, you fill the pan with eggy batter. It bakes into a light, custardy confection with a consistency somewhere between pudding, pancake and soufflé.

Clafoutis is a dessert you need in your life. It is neither difficult nor time consuming and it requires few ingredients.

The first time Brion & I ever tasted clafoutis was actually in France in 2001. Strangely enough, I’ve never got around to making it even though we had enjoyed it.

By using one simple batter recipe, you can make a variety of clafoutis by changing up the fruit and flavorings you use. Of course, there are some who would say that a clafoutis made with any fruit other than cherries would be properly called a ‘flaugnarde’, but what’s in a name when it comes to comfort food!

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Saskatoon Clafoutis
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Course Brunch, dessert
Cuisine European
Servings
Ingredients
Batter
Course Brunch, dessert
Cuisine European
Servings
Ingredients
Batter
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Instructions
  1. Preheat oven to 325 F.
  2. Place all batter ingredients into a blender. Blend until well combined.
  3. Butter a large pie dish & sprinkle the 1 Tbsp sugar evenly over the butter. Pour the batter into the dish, then sprinkle the saskatoon berries evenly throughout the mixture. Sprinkle the ground almonds over the surface of the clafoutis & place in the oven.
  4. Bake until the clafoutis is puffy & nicely browned on top, about 35-40 minutes. To check if its done, remove it from the oven & gently giggle the pan. It should shake softly, but not look overly liquid. You can also test with a knife tip to ensure its set.
  5. Dust with powdered sugar if you wish & serve immediately.

Fried Meatballs w/ Potato

Meatballs are one of those incredible inventions that travel the world uniting cuisines from across the globe.

Polpette is a word denoting Italian meatballs, traditionally consisting of ground beef or veal that is shaped into small balls. These meatballs are usually enriched with a wide variety of ingredients such as parsley, eggs, garlic, mashed potatoes & Parmigiana Reggiano.

Although some might think that polpette are served with pasta, that is mostly a North American thing. Italian polpetti are typically consumed on their own as a snack, appetizer or finger food.

These little meatballs are incredibly soft due to the good amount of mashed potatoes in them. Instead of being appetizers, I added some extra veggies to make it a main course. We really enjoyed the whole combination.

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Fried Meatballs w/ Potato
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Instructions
  1. In a saucepan, cover the potatoes with cold water & boil gently until tender.
  2. In a large skillet, combine oil with 1/2 tsp minced garlic & the rosemary. Cook over moderately high heat, stirring frequently, until the garlic is fragrant but not colored. Add the ground meat, breaking it up with a wooden spoon. Season with salt & pepper, cook stirring occasionally until browned. Drain any fat from meat & transfer to a large bowl.
  3. In a small bowl, soak the bread in the milk for a few minutes; it should absorb as much as possible.
  4. Drain the potatoes as soon as they are tender. Peel them while still hot & mash or rice them. Place in the bowl with the meat; add soaked bread & remaining 1/2 tsp garlic, parsley, 1 egg & the Parmesan cheese. Mix thoroughly.
  5. Break the remaining egg into a small bowl & beat it lightly with 2 Tbsp water. Spread the bread crumbs on a plate. Lightly roll the meat mixture into 1-inch balls. Dip the meatballs first in the beaten egg, lifting them out one at a time & letting any excess egg drip back into the bowl. Roll them in the bread crumbs & set aside on a platter.
  6. Pour about 1/2-inch veg oil into a large skillet & heat. Add as many meatballs as will fit loosely in the pan & fry, turning as necessary, until evenly browned all over, about 4 minutes. Transfer the browned meatballs to a wire rack or paper towels. Continue to fry remaining meatballs. For our supper I added some mushrooms & peppers.

Mandarin Orange Cream Puffs w/ Craquelin Topping

Cream puffs start with choux pastry, a heady mixture of butter, milk, water, eggs & flour. When you combine these ingredients, they become so dense and sticky that it seems impossible they’ll come together as soft, puffy, light, tender. Heat is what initiates the expansion of the dense paste. Steam from the milk and water expands the pastry’s edges, puffing up its capacity until the oven heat provides just enough crispness and structure to hold the puffs’ boundaries. A cream puff expands so dramatically in the oven that it creates a cavern inside to hold any number of things—whipped cream, pastry cream, ice cream or savory fillings.

Cream puff pastry (or choux pastry) is the base for profiteroles (smaller puffs filled with ice cream), éclairs (elongated puffs filled with pastry cream and glazed), croquembouche (a tower of cream puffs held together and drizzled with caramel) and savory appetizer puffs called gougeres with cheese and herbs.

Craquelin (pronounced kra-ke-lan) is a thin biscuit layer that can be added over choux pastries before baking them. It is used to create a crackly appearance, crunchy texture and a buttery sweet taste as well as helping the choux pastry bake evenly to form hollow rounds. This topping reminded me of a similar cookie-like topping used on Mexican sweet bread called ‘conchas’. It certainly dresses up ordinary cream puffs.

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Mandarin Orange Cream Puffs w/ Craquelin Topping
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Mandarin Orange Pastry Cream
Choux Pastry
Servings
Ingredients
Mandarin Orange Pastry Cream
Choux Pastry
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Instructions
Craquelin
  1. In a food processor, process sugar & butter pieces until it forms large crumbs. Add flour, salt & vanilla; process until a dough forms. Bring the dough together to form a disk.
  2. Roll the dough between 2 pieces of parchment paper until 1/16-inch thickness. Place covered in the freezer for at least an hour then cut the dough into (18) 2-inch circles & keep circles in the freezer until ready to use.
Pastry Cream
  1. In a bowl, whisk together egg yolks, sugar & cornstarch until it turns pale yellow. In a saucepan, combine milk & orange zest; bring to a boil. Remove from heat, slowly add the egg mixture a little at a time, whisking well until fully incorporated.
  2. Return mixture to heat & keep whisking over medium heat until it thickens. Stir in orange juice. Transfer to a bowl & cover with plastic wrap, making sure the wrap touches the surface of the pastry cream. When it comes to room temperature, refrigerate.
  3. When cooled & you are ready to use the pastry cream, whisk with an electric mixer for 15-20 seconds to a smooth texture.
Choux Pastry
  1. Preheat oven to 350 F. Line a couple of cookie sheets with parchment paper.
  2. In a saucepan, combine milk, water, butter & salt; bring to boiling. Add flour, all at once, stirring vigorously. Cook & stir until mixture forms a ball. Remove from heat & add eggs & egg white, one at a time, beating well with a wooden spoon after each addition.
  3. Place dough in a piping bag fitted with a large round tip. Pipe (18) 1 1/2-inch circles. Cover each with a frozen craquelin round circle.
  4. Bake for 30-35 minutes or until golden & firm. Transfer to a wire rack & allow to cool.
Assembly
  1. Carefully slice puffs. Fill a pastry bag with mandarin orange pastry cream & gently fill each puff. Place on serving platter & sprinkle with powdered sugar if you wish.

Sweet Potato Muffin Tops

Not whole muffins, just the tops. The idea was first conceptualized by Elaine Benes, a fictional character on the American television sitcom Seinfeld, played by Julia Louis-Dreyfus. I was not a Seinfeld fan and rarely even watched the show but the series lasted for nine years so obviously many did. It centered around four single friends dealing with the absurdities of everyday life in New York City, USA. Something as simple as soup or muffins became the focal point of the show but with a unique twist that only the actors on the show could make funny and memorable.

In a 1997 episode, The Muffin Tops, Elaine helps her old boss open his own business where they only sell the tops of muffins. ‘It’s the best part (nobody likes the stumps), it’s crunchy, it’s where the muffin breaks free of the pan and sort of does its own thing’.

Nowadays we have specific baking pans made just for making muffin tops and I think most food stores sell them. Muffins are an item I’ve certainly made my fair share of over the years in the food industry. But I have to say, I love the whole thing, especially if its soft and cakey.

This time of year is usually filled with pumpkin and sweet potato dishes and treats. These muffin tops are quite special with a slight sweet potato flavor packed with plenty of cinnamon, cardamom, ginger and an added bonus of some pepita seeds.

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Sweet Potato Muffin Tops
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Muffin Top Batter
Streusel Topping
Servings
Ingredients
Muffin Top Batter
Streusel Topping
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Instructions
Streusel Topping
  1. In a small bowl, combine oatmeal, flour, brown sugar, cinnamon & salt. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Add pepita seeds, mix & set aside.
Muffin Tops
  1. Preheat oven to 350 F. Spray a MUFFIN TOP PAN or line with paper cups. (This recipe makes 10 muffin tops the size shown in the blog picture). Set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt & spices. Set aside.
  3. In a medium bowl, whisk the brown sugar & eggs together; add sweet potatoes, oil, milk & orange zest (or vanilla) & whisk again. Pour the wet ingredients into the dry ingredients & stir until JUST combined. Do not overmix the batter. Scoop batter into muffin top pan; Sprinkle with streusel topping.
  4. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.

Swiss Chard & Smoked Sardine Quiche

Quiche is a very flexible dish that can be eaten for breakfast, lunch or dinner and allow you to use whatever ingredients you have on hand. As a substitute for spinach, swiss chard adds a tartness and texture that spinach lacks. The ribs are very flavorful and hold their shape in soups, sautés and gratins. Chopped or whole, smoked sardines add something really unique to this egg dish.

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great way of preserving the catch for later. Today, our smoking techniques are considerably more refined, and we do it more for the flavor than as a means of preservation. Its a shame that more people don’t think to reach for smoked fish as an effortless way to add loads of flavor to foods they love.

Let’s face it …. sardines, you either love them or hate them. The name ‘sardines’ is said to originate from Sardinia, a Mediterranean island known for sardine fishing. The canning of sardines started around the early 18th century in Europe. Through the centuries, the popularity of canned sardines spread around the world.

While sardines get a bad rap for being too salty, mixing it with the right ingredients allows these briny flavors to add a lot of depth and bite to other seemingly bland ingredients.

This quiche recipe is full of smoky bacon & sardines, swiss chard, mushrooms, leeks and creamy grated cheese. It definitely changes up the way to eat smoked sardines, but of course, you have to like them to begin with.

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Swiss Chard & Smoked Sardine Quiche
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Filling
Servings
Ingredients
Filling
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Instructions
Rice Crust
  1. Pre-cook rice in broth (can be prepared the day before).
  2. Preheat oven to 375 F.
  3. Lightly butter a 9-inch quiche pan. In a small bowl, combine 30 gm smoked cheddar cheese with cooked rice. Mix well; pat into quiche pan, working it up the sides. Bake for about 5 minutes; remove from oven & set aside.
Filling
  1. In a skillet, sauté bacon until cooked; remove from pan & set aside reserving bacon drippings. Remove stems from chard leaves; chop. Place stems in skillet. Chop chard leaves & set aside. Wash & thinly slice leek using about 1/2 of a leek (both white & green parts). Slice mushrooms & mince garlic.
  2. Heat bacon drippings in skillet over medium-high heat. Reduce heat & add chopped chard stems, mushrooms, garlic & leeks to pan; sauté 5 minutes. Add chard leaves to skillet; sauté until chard is wilted & no moisture remains, about 10 minutes. Stir in thyme, parsley, pepper, crumbled bacon. Remove from heat & cool slightly.
Assembly
  1. Spread filling mixture evenly over rice crust. Sprinkle with about half of the grated cheeses. Top with drained, smoked sardines ( slice horizontally in 1/2-inch slices). Whisk eggs & milk to combine; carefully pour over quiche. Top with remaining grated cheese.
  2. Bake for 30 minutes or until set. Allow to stand for 5 minutes before serving.
  3. Nice to serve with tartar & seafood sauce.

Crispy Apricot Date Balls

These fruit and cereal balls are an old fashioned, unique idea originally called ‘skillet cookies’. The initial mixture is made on the stovetop before its cooled slightly and rolled into mini-spheres. They’re especially appealing during the winter holidays because they don’t need to be baked. That valuable space in the oven can be used for other types of holiday baking.

The cookies get a crunch from the crispy rice cereal and pepita seeds, while the apricots and dates add an amazing sweet spicy flavor.

It seems the skillet cookie nowadays, refers to a a giant, soft and chewy cookie, baked in a cast iron pan, cut into wedges and served warm with ice cream on top. Now I have to admit, it does sound pretty good but if you are just wanting a great little addition to a casual dessert tray in the upcoming holiday season the ‘vintage’ version is quick and easy.

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Crispy Apricot Date Balls
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Course dessert
Cuisine American
Servings
BALLS
Ingredients
Course dessert
Cuisine American
Servings
BALLS
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a small bowl, whisk eggs & brown sugar together thoroughly.
  2. In a heavy skillet, over low heat, melt butter. Remove from heat & stir in egg mixture along with dates & apricots. Set back over low heat & cook, stirring constantly, for 10 minutes or until mixture pulls away from sides of skillet. Do NOT overcook. Remove from heat & stir in vanilla, spices & salt.
  3. Place rice cereal in a large bowl; pour fruit mixture over cereal & blend well. Cool to lukewarm.
  4. Chop pepita seeds finely & place in a shallow dish. Butter your hands lightly & shape mixture into 1-inch balls. Roll balls in pepita seeds to coat. Store in refrigerator.

Italian Rice Pudding Tarts (Budini di Riso)

This week we celebrate my husband, Brion’s birthday. In previous years I would be able to post a ‘birthday pic‘ with a wonderful holiday background …. you know the kind with tropical plants, ocean, and such. Due to the covid pandemic keeping us close to home for the last year or so, my birthday picture of Brion is in our back yard but notice we have a tropical Canna close by!! During the interlude away from being able to travel, Brion has had to wear another ‘hat’, and has been there for me through numerous surgeries. I am incredibly grateful for that and the speedy recovery that comes through such love & care.

I had read about this little treat sometime back but had put it on hold for a special occasion and today’s the day!

Named after the principal ingredient used in the filling, budini di riso is a typical pastry coming from Siena, a medieval city in the region of Tuscany, located in the north of Italy.

Every summer, from May to July, until the 1960’s (and even 1970’s in some places), thousands of female seasonal workers would make their way to the Po Valley in northern Italy. Here, in the rice fields, they went to work as ‘mondine’. Their task was to remove weeds that could stunt the growth of the rice plants.

The compensation of these women consisted not only in money but also 1 kg of rice for each day of work. Hence the wide spread use of rice throughout the region in both savory and sweet preparations.

This rice custard tart is a combination of a creamy, vanilla scented rice pudding with a caramelized top, all baked in a crisp shortbread pastry crust. There are many variations for this Italian classic. Some like to make it with a crust, others prefer it without. Other recipes may also add fresh squeezed lemon juice for a citrus flavor.

Today, rice is the world’s most widely consumed cereal grain, which means that virtually every culture has a rice pudding they call their own.

Part pie … part rice pudding, these little tarts can be eaten for breakfast, as an afternoon snack or for dessert, they are just plain good anytime.

BIRTHDAY WISHES TO MY LOVE, YOU’RE THE BEST!

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Italian Rice Pudding Tarts (Budini di Riso)
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Short Crust Pastry Shells
Rice Pudding
Raspberry Topping
Servings
Ingredients
Short Crust Pastry Shells
Rice Pudding
Raspberry Topping
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Instructions
Tart Shells
  1. In a bowl, sift together flour, rice flour, powdered sugar, salt & baking powder. Add butter & rub together with fingertips to make soft crumbles.
  2. In a small bowl, beat egg; add to flour mixture & work into a smooth ball of dough. DO NOT OVERMIX. Flatten dough ball & wrap in plastic wrap; chill in refrigerator.
Rice Pudding (Filling)
  1. Place rice in a saucepot. Cover with water & bring to a boil. Rinse rise; return blanched rice back in saucepot & cover with milk. Add cinnamon stick & lemon zest. Cook over low heat, stirring often until rice has absorbed most of the milk & rice mixture becomes soupy.
  2. Remove rice-milk mixture from heat & add butter; stir well. Place rice mixture in a bowl to cool. Stir & cool for about 20 minutes. In a bowl, combine eggs, sugar & vanilla; add to cooled rice mixture.
  3. Preheat oven to 350 F.
  4. Roll out the chilled pastry to a 1/8-inch thickness. Traditionally these little rice tarts have straight sides. The fastest way to do this is to cut out pastry disks with a glass or lid as big as the bottom of the muffin tin & press them gently in. Next cut with a knife some pastry strips to line the sides of the muffin tins. Press the pastry lightly with your fingers to seal the bottom with the side strips.
  5. Spoon the rice pudding into the pastry shells & bake about 30-40 minutes or until golden brown on the edges. Prepare raspberry topping.
Raspberry Topping
  1. In a saucepan, place frozen raspberries & heat until thawed. Stir in the sugar & bring to a slow simmer. In a cup, dissolve the cornstarch in water & stir into raspberry puree. Bring to a boil & simmer for about 1-2 minutes or until thickened. The mixture will thicken a bit more as it cools.
Serving
  1. Serve rice tarts warm or cold with raspberry topping & yogurt, whipped cream or ice cream. If you would prefer, just a dusting of icing sugar or as is works just as well.

Strawberry Madeleines

A summer twist on classic French madeleines. Not quite cookies and not quite cakes, madeleines are a buttery seashell shaped treat that’s usually flavored with nothing more than a wisp of vanilla. With the addition of some fresh strawberry puree and lemon zest these strawberry madeleines are transformed into something quite special.

Fruit puree is the go-to companion for desserts. Who doesn’t enjoy the taste of fruit, accompanied by the backdrop of something sweet? Its hard to replace the taste of real fruit with fruit flavored extracts.

Fruit purees can be used for a range of different things although baking seems to be one of the most popular. The natural sugar in fruit, alongside the retained flavors, colors and smells help create some really good baked items. Purees can also be frozen to last longer.

Strawberry madeleines are simple and quick to make but special enough to stand out!

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Strawberry Madeleines
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Strawberry Puree
Servings
Ingredients
Strawberry Puree
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Instructions
Strawberry Puree
  1. In a food processor, place strawberries & sugar. Process until smooth.
Madeleines
  1. Butter madeleine baking pans. Sprinkle with some flour then shake off excess.
  2. In a large bowl, beat eggs & sugar until mixture becomes almost white & foamy. Add strawberry puree, flour, baking powder & lemon zest; whisk until flour is incorporated. Stir the butter gently into the batter using a spatula.
  3. Using a pastry bag, fill each madeleine cup of the tray 3/4 full. Refrigerate the pan with batter for at least 30 minutes.
  4. Preheat oven to 375 F.
  5. Remove the pan with the batter from the fridge & bake for 7-8 minutes. Remove from oven & allow to cool a little bit on a wire rack before serving. Dust with powdered sugar if you wish.

Shrimp Dutch Baby Pancake

A Dutch baby pancake is a cross between a fluffy style pancake and a soufflé. Its less work than standard pancakes and less complicated than a soufflé.

If you follow our blog, you probably have seen other versions, both sweet & savory featured on it. Dutch baby’s are such an easy meal to make, they are a regular in our meal rotation, not to mention how delicious they are.

Dutch baby recipes work best in cast iron pans because they retain heat and cook evenly. If you don’t have cast iron cook-ware, I find pyrex bowls will work as a substitute.

Because of the delicate nature of the batter, you can only add your toppings once the batter has baked. For some toppings, this will require cooking these ingredients on the stove top while the eggy batter bakes.

Be careful with recipes that instruct you to mix chopped veggies and meat directly into the batter. The combination of weight and moisture will prevent the batter from cooking and puffing up as it should. One exception to this would be finely grated Parmesan cheese. To help create height, bring the eggs to room temperature before mixing into the batter.

Being seafood lovers, this meal really works for us.

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Shrimp Dutch Baby Pancake
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SERVINGS
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Instructions
Dutch Baby Pancakes
  1. In a bowl, whisk together eggs & milk. Add flour & whisk until incorporated then whisk in parmesan cheese, scallions, parsley, thyme, salt & pepper. Set aside in refrigerator until sauce & filling are made.
Gouda Sauce
  1. In a small saucepan, melt butter; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Blend in cheese; set aside
Shrimp Filling / Baking
  1. Peel & devein shrimp (you can chop into pieces if you prefer). Prepare filling veggies for cooking.
  2. Preheat oven to 425 F.
  3. Place 2 Tbsp butter in each of TWO 7-inch pyrex baking bowls (alternately you can use one 10-inch cast iron skillet). Place bowls in hot oven to melt butter (and heat the bowls for baking pancakes in). Once the butter is melted & the bowls are hot, divide the batter between them. Bake for 25 minutes.
  4. The Dutch Baby will puff up during cooking, but once its removed from the oven & starts to cool it will deflate slightly. At this point its nice to do the final sautéing of your filling so that when the pancakes come out of the oven you are ready to fill & serve.
  5. In a large skillet, sauté zucchini, onion, mushrooms & garlic in oil until tender-crisp. Combine soy sauce with water in a cup; add to vegetable mixture along with shrimp. Gently stir fry ONLY until shrimp is cooked, then fold in Gouda sauce.
  6. When Dutch Baby pancakes are finished baking, remove from oven & transfer to 2 serving dishes. Divide filling between the 2 pancakes & serve hot.

Lemon Cardamom Crinkle Cookies

The flavor of lemon always seems to give such a refreshing taste to everything its used in. I think these lemon crinkle cookies are just perfect for celebrating spring.

Many of us recall the original chocolate crinkle cookies from the 1960’s ….fudgy & sweet with such a unique look. Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks and pulls apart, producing an attractive crinkly, cracked exterior.

Historically these were a wintertime or Christmas holiday cookie. A women by the name of Helen Fredell of St. Paul, Minnesota, USA is believed to have created the first actual crinkle cookie. The original recipe contained molasses and spices such as cloves, cinnamon and ginger. The recipe was later published in Betty Crocker’s ‘Cooky Carnival Cookbook’. I have also seen a reference to the crinkle cookie having originated in the Philippines.

Whatever the origin, they have definitely evolved over the years. Once you’ve got the hang of the basic recipe your flavor options are endless. For example, a few suggestions are Kahlua, pumpkin, ginger, mocha, peppermint, sesame, cinnamon, peanut butter, matcha, orange, red velvet, egg nog & purple ube etc. etc. Amazing!!

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Lemon Cardamom Crinkle Cookies
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COOKIES
Servings
COOKIES
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Instructions
  1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, cardamom, baking powder, 1/2 tsp salt, lemon & orange zest; set aside. Sift powdered sugar into another dish to ensure there are no lumps; set aside.
  3. In another bowl, cream together butter & granulated sugar on medium speed for about 2 minutes. Scrape down the bowl with a spatula, add the eggs one at a time until incorporated. Add vanilla & beat until blended. With a spatula, fold in flour mixture.
  4. Divide batter into 24 pieces (about 1 1/2 Tbsp each), then roll the portioned dough into balls. Roll the balls in the sifted powdered sugar & place on baking pan at least 2-inches apart.
  5. Bake 12-14 minutes, until the surface of the cookies has cracked & puffed up. The cookies will not be browned. Cool on a wire rack.
Recipe Notes
  • Creaming the butter & sugar together is such an important step because you are cutting little holes in the butter with the abrasive sugar. Those little holes will expand from the leavening properties of the baking powder during baking ensuring that the cakey, tender texture characteristic of this cookie is achieved.