You can use a stand mixer or hand beaters for this recipe.Place sugar, butter, blood orange zest, and vanilla extract in a stand mixer bowl or normal medium-size bowl mixing bowl.
Add an egg to the creamed butter mixture. Beat at a medium speed until the egg has been incorporated into the butter mixture.
Add flour, baking powder, ground cardamom, and blood orange juice to the bowl.
Mix on at a medium speed until the mixture comes together and is completely combined. Don't over-beat the cookie dough. Stop mixing as soon as all the ingredients are completely incorporated.Cover the dough with plastic wrap and place in the oven to chill for 30 minutes.
Pre-heat oven (180°/360°F) and line baking trays with baking/parchment paper.
Once the dough has chilled roll balls of dough (tablespoon size) and place on a lined baking tray. Press down the tops slightly with your fingers. Bake for 15 minutes or until they are a light golden brown colour.
Once the blood orange cardamom cookies are baked, leave them to cool on the tray for a couple of minutes before removing them to a cooling rack. Allow the cookies to cool completely before icing.
Place icing in a piping bag to pipe lines or swirls of icing on the tops of the cookies. Alternatively, cover the cookie completely using a spoon or icing spatular.
Blood Orange Glaze/Icing
Place the icing sugar and blood orange juice in a bowl. Mix until thoroughly combined. For a runnier glaze add a little more juice. Add less juice for a thicker icing.
YOU CAN USE GENERAL ORANGES IN THIS RECIPE IF YOU CAN'T FIND BLOOD ORANGESHOW TO CHOOSE BLOOD ORANGESIt can be really disappointing to cut into a blood orange and discover there isn't any blood-red flesh. When picking blood oranges choose ones that have firm skin, are fragrant, and most importantly have a red blush to their skin.WHEN IS BLOOD ORANGE SEASON?In Australia, blood oranges can be found at your local greengrocer as early as July. Generally the season runs from August to October. In the USA the season runs from December to April.GENERAL COOK’S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY