Spiced cardamom cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Corn syrup, dark

• Baking & Spices

  • 5 3/4 cups All-purpose flour
  • 1 tsp Allspice, ground
  • 1 tsp Baking soda
  • 1 cup Brown sugar, dark
  • 1 tbsp Cardamom, ground
  • 1/4 tsp Cloves, ground
  • 1/2 cup Granulated sugar
  • 1/4 tsp Pepper, freshly ground
  • 1 tbsp Salt, Coarse
  • 1 1/2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted
  • 1/4 cup Heavy cream

• Liquids

  • 1/4 cup Water

Found on wannacomewith.com

Description

Ingredients

• ingredients
• 5-3/4 cups all-purpose flour
• 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
• 1 cup 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, at room temperature
• 1 large egg, at room temperature
• 1-1/2 teaspoons pure vanilla extract

Directions

• In a large bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
• In a small bowl or measuring cup, combine the egg, cream, and vanilla, and lightly beat together. Set aside.
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment.
• Combine the sugars, corn syrup, and water in a medium saucepan and bring to a boil, stirring until the sugar is entirely dissolved.
• Carefully pour the hot sugar mixture over the butter in the mixer bowl. Beat on low speed until the butter is melted and smooth. Add the egg mixture and beat on medium speed until smooth again. At this point, I found the mixture splashed out of the bowl a bit. If you have a splash guard? Use it. Otherwise, be prepared to wipe up some spatter.
• Turn mixer to low and add the flour mixture. Continue mixing until just combined.
• Remove from the mixer and divide the dough into three portions. Flatten each into a disk and wrap in plastic. Refrigerate overnight.
• When ready to bake, preheat oven to 350°F.
• Remove one piece of dough from the fridge (many people recommend rolling the dough out cold, but I find it easier to work with when its warmed up a bit – this dough, especially, was quite hard to roll out when cold). On a lightly floured surface, a silpat sheet, or a sheet of wax or parchment paper (whatever your preference), roll the dough out to 1/8 thickness, or 1/16 for a crispier cookie. Theres a video here that shows my preferred method, except I use a piece of plastic on top of the dough rather than parchment or wax paper.
• If youd like to use a pattern impression, place the lightly floured texture sheet on top of the dough, and use your rolling pin to gently press the pattern into the dough. I found it easier to just dust the surface of the dough instead of flouring the texture sheet. Carefully remove the sheet and transfer the dough (still on the parchment paper) to a baking sheet and refrigerate until firm, about 10 minutes. While thats chilling, you can roll out the next piece of dough.
• Cut the cooled dough into desired shapes and transfer the cut pieces to your cookie sheet. Once you have a sheet full, bake the cookies for about 8-12 minutes, rotating the baking sheet halfway through, until they just begin to colour. I used a small-ish cookie cutter, and they took about 9 minutes to bake. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.