The countdown to V-Day is on! Spread the love with these heart-shaped Valentine’s Day Stamped Orange Cardamom Cookie Postcards with Sugar Lace Flowers.
One of my favourite books read in my previous book club was The Guernsey Literary and Potato Peel Pie Society. Strange name, yes! That’s what I thought when it was suggested, but part of our agreement was respect for everyone’s choices. Turns out I loved it from the moment I read the first few lines.
Valentine's Day Orange Cardamom Cookies
- 114 g unsalted butter 1/2 cup
- 1 g orange zest 2 teaspoons
- 3 g cardamom 1 teaspoon
- 204 g granulated sugar 1 cup
- 1 egg
- 29.5 g fresh orange juice 2 tablespoons
- 311 g unbleached all-purpose flour 2 cups
- 4 g baking powder 1 teaspoon
- 3 g salt 1/2 teaspoon
- 260 g confectioner's sugar 2 cups
- 8 g meringue powder 1 tablespoon
- 59 g water 1/4 cup
- 2.5 g orange blossom water 1/2 teaspoon
- pinch of cream of tartar
To make cookies:
Preheat oven to 350ºF.
Line two cookie sheets with Silpat or parchment paper.
Sift together the flour, baking powder and salt and set aside.
In the bowl of an electric mixer set on medium-high, cream butter, orange zest and cardamom using the paddle attachment.
Gradually add the sugar, then the egg and orange juice.
Lower the mixer speed and add the flour mixture. Mix until almost combined.
Turn the dough out onto a clean surface, dusted with flour. Work the dough just until combined.
Separate the dough to make two balls. Wrap each in plastic wrap and flatten into discs before placing in the refrigerator.
Use a rolling pin and spacers to roll dough out evenly and cut into hearts, or desired shapes. Place cut out dough in the freezer, on the cookie sheet for about five minutes.
Remove from freezer and place in the oven to bake for 8-10 minutes, or until the edges appear slightly browned.
Allow cookies to cool completely before decorating.
To make the icing:
Ensure all utensils being used are grease free, by wiping with lemon juice or vinegar.
Place the sugar, meringue powder and cream of tartar in the bowl of a stand mixer.
Add the water and using the paddle attachment, beat on low speed for 8 minutes. Add the orange blossom water and continue to beat for another one or two minutes.
You may need to add a little water at a time to bring the icing to flooding consistency. Ice cookies and allow them to dry overnight before stamping.
Now go bake a few batches and spread the love!
Chilling the cut dough in the freezer for 5-10 minutes prior to baking will keep the cookies from spreading while baking.