Cardamom is similar to ginger, but with a taste all its own. In the middle of these cookie turnovers you will find a dab of sweet orange marmalade.
Ingredients: 2 cups all-purpose flour, 1/3 cup granulated sugar, 1/2 teaspoon ground cardamom, 3/4 cup butter, diced, 2 teaspoons finely shredded orange peel, 1/4 cup cold water, 3 tablespoons orange juice, 1/3 cup orange marmalade, powdered sugar for sprinkling.
Instructions: Preheat oven to 375 degrees. Line cookie sheets with parchment paper; set aside. In a large bowl stir together flour, granulated sugar, and cardamom. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine orange peel, cold water, and orange juice. Sprinkle 1 tablespoon orange mixture over part of the flour mixture. Gently toss with a fork; push to side of bowl. Repeat with remaining orange mixture, 1 tablespoon at a time, until all flour mixture is moistened. Form into a ball.
Divide dough in half. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Using a floured 2 1/2-inch scalloped or plain round cookie cutter, cut out dough. Place a rounded 1/4 teaspoon of the marmalade on half of each round. Fold in half. Seal edges, pressing with your fingers (or use a fork to seal edges). Place 1 inch apart on the prepared cookie sheet.
Bake in a preheated 375 degree oven for 10-12 minutes or until edges begin to brown. Transfer cookies to wire racks to cool. Sift powdered sugar over tops of cookies.
Makes about 40 cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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