Probably, considered to be a bit of old-fashioned mentality, to me there is something deeply comforting about traditional Christmas baking. As I stock up on particular ingredients that can only mean December festivities are soon to begin, I get a nostalgic feeling deep inside. I am transported back to childhood to my mother’s kitchen.
Fragrant, aromatic spices like cinnamon, ginger, cardamom, allspice, and black pepper are traditional flavor profiles in holiday recipes. They have a beautiful grounding effect, along with the nuts and dried fruits that were introduced into Europe during the Middle Ages and quickly became the cornerstone of so many festive baked goods.
Shortbread cookies, a Christmas classic, can be made plain with only the essential butter, flour and sugar. Other varieties can include chopped nuts, chocolate or flavoring such as citrus or spices.
If you have never had cardamom, you are missing out. Few flavors in this world stack up to the aromatic complexity of cardamom. Nicknamed the ‘queen of spices’, it has a light peppery flavor with hints of lemon and mint which means it pairs well with citrus of all kinds.
These orange cardamom shortbread cookies with chocolate & sea salt are a perfect harmony of zesty, spicy, sweet and salty flavors. Is it even Christmas without cookies?
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- 2 cups flour
- 1/2 tsp EACH cardamom & cinnamon
- 1 /4 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 2/3 cup brown sugar, packed
- 1 large egg
- 1 tsp pure vanilla extract
- zest from 2 medium navel oranges, divided
- 2 Tbsp orange juice ( from 1 medium navel orange)
- 250 gm chocolate (dark or milk), coarsely chopped
- sea salt for sprinkling on top
Ingredients
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- In a medium bowl, whisk flour, cardamom, cinnamon & salt. Set aside.
- Mix the softened butter & brown sugar in a stand mixer with the paddle attachment until fluffy. Scrape down the sides of the bowl as needed. Then add the egg & the vanilla extract until fully combined.
- On low speed, gradually add the dry ingredients to the wet ingredients until combined. Now, mix 1 1/2 Tbsp of orange zest & the orange juice into the dough.
- Turn the dough out onto a floured work surface & divide into two. Shape divided dough into logs (about 2 1/2-inches in diameter), wrap in plastic wrap, and chill for at least 2 hours or overnight (recommended).
- Preheat oven to 350 F. Line two baking sheets with parchment paper. Set aside.
- Remove cookie dough logs from the refrigerator & slice each log into 12 equal sized cookies. Place cookies, about 2 inches apart, on lined baking sheets & bake for 12-14 minutes.
- Allow cookies to cool for 5 minutes on the cookie sheets, then transfer to a wire cooling rack to cool completely.
- Once the cookies are cooled, melt the chopped chocolate in a microwave-safe bowl in 15-second increments (stir after each increment) until completely melted & smooth.
- Drizzle the chocolate over the cookies & sprinkle with sea salt & the remaining ½ tablespoon orange zest. Let chocolate set before serving.
