• Ingredients: 21
  • Serves: 1
  • Prep: 1 1/2 hr
  • Bake: 3 1/2 hr (includes chilling dough)

Orange cardamom cookies with equipment: a 3-inch round or 2 3/4-inch square cookie cutter, garnish: citrus icing ; food coloring ; decorative sugar. To make this orange cardamom cookies for 1 persons you will need 1 1/2 hr for preaparation and 3 1/2 hr (includes chilling dough) for baking.


  • Equipment: a 3-inch round or 2 3/4-inch square cookie cutter
  • Garnish: citrus icing ; food coloring ; decorative sugar

For dough

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 sticks unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg yolk
  • 1 tsp. pure vanilla extract

For ganache

  • Equipment: a 1 3/4-inch fluted round cookie cutter
  • Garnish: decorative sugar

Trifle Assembly:


  • Equipment: an 8-inch springform pan
  • Garnish: confectioners sugar

For filling:

  • Equipment: 3 4-sided sheet pans


  • Special equipment: A 9-inch springform pan; a small offset metal spatula


Make dough:

  1. Step 1 Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms.

    For this step you will need

  2. Step 2 Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.

Cut and bake cookies:

  1. Step 3 Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick).
  2. Step 4 Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps.

    For this step you will need

  3. Step 5 Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
  4. Step 6 Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
  5. Step 7 If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring.
  6. Step 8 Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag.
  7. Step 9 Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
  8. Step 10 Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).

    For this step you will need