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23 Dec 2013

BAKE: Orange Cardamom Meltaways

Every Christmas I like to try out some new cookie recipes.  This year was no exception and over the last couple of days I have baked some salted caramel chocolate thumbprints, peppermint meringues, ginger cheesecake bars, white chocolate peppermint pretzels and some orange cardamom meltaways.  The orange cardamom meltaways are my favourite although all of the others were super delicious too.  I think it's the combination of orange and cardamom that seems really Christmassy to me and these cookies really do melt away in your mouth.  I think orange and cardamom may be one of my new favourite flavour combos.  My cookies aren't perfectly shaped, but I think they'll do for Christmas.

I got the recipe from my mom who tore it out of a magazine.  She's not sure which one (maybe air miles??). Here is the recipe anyway.  These are so worth making!

Orange Cardamom Meltaways

makes about 36 cookies


1 1/4 cup plus 2 tbsp all-purpose flour
2 tbsp cornstarch
1 tsp ground cardamom (freshly ground is best if you can get whole cardamom seeds)
1/4 tsp salt
3/4 cup unsalted butter
1 cup confectioner's sugar divided
finely grated zest of one orange
2 tbsp of fresh orange juice
1 tbsp pure vanilla extract


In a bowl sift together flour, cornstarch, cardamom and salt

Cream butter and 1/3 cup confectioner's sugar with a mixer until light and fluffy.  Add orange zest, orange juice and vanilla extract and beat until fluffy.

Add the flour mixture to the butter mixture gradually beating on low speed just until combined.  

Divide the dough evenly into two pieces and roll each into a 2" log (if your dough is sticking try rolling it between two pieces of parchment).  Wrap in parchment paper and chill for a minimum of one hour or until firm.

Preheat oven to 350 F.  Unwrap your logs and slice the dough/logs into 1/4 thick rounds.  Place these on parchment lined baking sheets spaced 1" apart.  Place the remaining confectioner's sugar in a plastic baggie.

Bake the cookies for approximately 15 minutes or until they barely turn a golden colour.  Let cookies cool for a little on a rack (about 5 minutes or so).  Then while they are still warm, but not hot put the cookies in a baggie and shake gently to coat with the confectioners sugar. I found it best to place only a couple/few cookies in the baggie at once as I noticed the cookies would break if there were too many cookies jostling together at once.  Allow the cookies to cool completely and then store in an airtight container (they should last upto 2 weeks).

Those are one of the treats we're having for Christmas, but I liked these so much that I think I may make them a few more times this winter. :)  I'm also planning to bake my usual almond flour angel food cake today.  It is so yummy pan fried with a little of my mom's homemade jam.  That may be a recipe I'll have to share here sometime too.  Cooking, baking, cleaning and wrapping gifts are on the agenda today.  I'm hoping I can get most of it done so that on Christmas Eve I'll be able to be a little more relaxed.  We celebrate on Christmas Eve since Santa comes to your house on Christmas Eve if you're a Finn. :)

If you're looking for more Christmas baking inspiration you can check out my peppermint chocolate cupcakes.

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  1. Yummy! I so always enjoy your photos! Merry Christmas!

  2. Oooh, sounds like I'm the wrong place for Christmas!!!! :D I still have time to drive up there. ;-P I will definitely try these out...... but it will have to be after Christmas. I can barely get things done for tomorrow.

  3. Yum! These look and sound delicious! I'm juicing right now, so can't wait 'til that's over and I can bake some!


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