Skip to main content

Lemon Cardamom Nisser Cookies


This is an iced Christmas cookie that I made because D is a little nisser-obsessed. If you aren't sure what the heck a nisse is, read this post: Glædelig Jul, Nisser, and Mormor Agnes’ Æbleskiver. In any case we have nisser galore around the house and I thought it would be a fun cookie to make.


I started with a Santa cookie cutter and trimmed down the pom-pom at the top of the hat because everyone's a critic. "That doesn't look like the profile of a nisse!" Oye.


Because of the nisser's Danish roots, I made a lemon-cardamom spiced sugar cookie as the base along with a lemon icing. The nose is a chocolate-covered salted caramel ball.

Ingredients

Lemon Cardamom Sugar Cookies
  • 2-3/4 C flour
  • 1 t baking powder
  • 1 t salt
  • 3/4 C butter, softened
  • 1 C organic granulated sugar
  • 2 eggs
  • zest from 1 organic lemon (I used a Meyer lemon), approximately 2 t
  • 1 t ground cardamom

Royal Icing
  • 3 egg whites, or more to thin icing
  • 6 C organic powdered sugar
  • juice from 1 to 2 organic lemons (I used a Meyer lemon)
  • 1/4 t pure vanilla extract

To Finish
  • food dye (I used a natural dye)
  • Also needed: any round candy that you can use as a nose
Procedure

Lemon Cardamom Sugar Cookies
Sift together flour and baking powder. Set aside in a bowl.

Beat butter and sugar until creamy. Add eggs, lemon zest, and cardamom. Mix well. Gradually add flour mixture, until completely combined.

Wrap dough in plastic wrap and chill dough for 1 to 2 hours. Roll out between two pieces of parchment paper.


Preheat over to 400 degrees F. Shape dough with your cutters, using flour to keep them from sticking. Place on a silicone mat-lined baking sheet and place in the freezer for 5 to 10 minutes to firm up.

Bake at 400 degrees F for 9-11 minutes, depending on size of cookies.


Cool completely on wire racks. Make the royal icing while the cookies cool.


Royal Icing
Beat the whites until stiff but not dry. Add sugar, vanilla extract, and lemon juice. Beat for another minute. If the icing is too thick, add more egg whites; if it's too thin, add more sugar. Divide the icing into two separate bowls. Dye one of the bowls whatever color you want for the hat; I made a light lilac shade. Leave the other bowl - for the beard - white.

To Finish
Smooth the colored royal icing over cooled cookies to make the hat. Cover the beard part of the cookie with the white icing.


Press a round candy between the hat and the beard to form the nose. Let icing set completely before serving.

Comments

  1. Thanks for sharing such beautiful information with us. I hope you will share some more information about lemon.Please keep sharing.
    Health Is A Life

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa