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Casablanca Night

The coolest couple on the block hosts a party, Moroccan style

(page 3 of 3)

Cardamom Walnut Cookies

1 1⁄2 cups granulated sugar
1 1⁄2 cups powdered sugar
2 1⁄2 teaspoons ground
1 cup (2 sticks) unsalted
butter, room temperature
2 teaspoons vanilla extract
1 teaspoon grated
lemon peel
1⁄4 teaspoon salt
2 cups all-purpose flour
1 1⁄2 cups walnuts, toasted and
finely chopped

In a large bowl, mix one cup granulated sugar and 1⁄2 teaspoon cardamom. In a medium bowl, mix 1⁄2 teaspoon cardamom and powdered sugar. Set both mixtures aside. In another large bowl, combine remaining 1⁄2 cup granulated sugar, 1 1⁄2 teaspoons cardamom, butter, vanilla extract, lemon peel, and salt. Using electric mixer, beat at medium-high speed until well blended. Add flour and chopped nuts. Beat until dough is smooth, scraping sides of bowl occasionally. Gather dough into a ball and wrap in plastic. Chill for one hour. Preheat oven to 350°F. Line two large baking sheets with parchment. Using one generous tablespoon of dough for each cookie, roll dough into 3⁄4-inch balls (makes about 4 dozen). Transfer to baking sheets. Bake cookies until golden, about 25 minutes. Let cool 5 minutes on sheets. Add 12 warm cookies to the large bowl of granulated sugar and cardamom and toss gently to coat. Repeat with
12 more cookies. Let remaining 24 cookies cool completely on sheet, then sift powdered sugar and cardamom mixture over them. (Can be made three days ahead. Store in airtight container.)



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