Inspired by the German cookie Kardamom Plätzchen, we swap rum for rye whiskey, as the spiciness pairs well with the cardamom in these delicate cookies. For the melted chocolate, we recommend that you chop a chocolate bar instead of using chocolate chips—the former has a higher cocoa butter content which means smoother melting. Candied grapefruit peels add an extra flavor contrast as well as a pretty finish.
Chocolate-Dipped Cardamom Cookies with Candied Grapefruit
Inspired by the German cookie Kardamom Plätzchen, we swap rum for rye whiskey, as the spiciness pairs well with the cardamom in these delicate cookies. For the melted chocolate, we recommend that you chop a chocolate bar instead of using chocolate chips—the former has a higher cocoa butter content which means smoother melting. Candied grapefruit peels add an extra flavor contrast as well as a pretty finish.
Equipment
- Parchment paper
Ingredients
- 12 tablespoons unsalted butter 1 1/2 sticks, at room temperature
- 1 ½ cups granulated sugar divided
- 1 teaspoon vanilla extract
- 2 teaspoons rye whiskey
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1 teaspoon ground cardamom
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 large red or pink grapefruit
- 6 ¼ cups water divided
- 1 cup chopped dark chocolate
Instructions
- Line 2 baking sheets with parchment paper.
- Beat butter, 1/2 cup sugar and vanilla in a large bowl with an electric mixer on medium speed, scraping the sides of the bowl as needed, until combined. Add rye; beat until combined.
- Whisk all-purpose flour, pastry flour, cardamom, baking powder and salt in a medium bowl. Add the flour mixture, 1/2 cup at a time, to the butter mixture, mixing until just combined. Shape the dough into a log about 1¾ inches wide and 12 inches long. Wrap in parchment paper and refrigerate until firm, about 1 hour.
- Meanwhile, using a sharp knife, cut peel off grapefruit, leaving some of the white pith still attached. (Reserve the grapefruit flesh for another use, such as fruit salad.) Place the peels in a small saucepan and add 2 cups water. Cover and bring to a boil over high heat. Drain the water from the pan. Repeat two more times.
- Add 1/2 cup sugar and the remaining 1/4 cup water to the drained peels and bring to a boil over high heat. Reduce heat to a simmer and cook until the peels are deep pink or orange and slightly translucent, about 20 minutes. Remove the peels from the pan with a slotted spoon, allowing the excess liquid to drip off; transfer to a wire rack to dry, about 1 hour.
- Meanwhile, preheat oven to 350°F.
- Slice the cookie dough into 1/4-inch-thick rounds and place the rounds 2 inches apart on the prepared baking sheets. Use a fork to press a crosshatch pattern into the tops of the cookies. Bake until the edges are lightly golden brown, 12 to 15 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
- Cut the candied peels into thin strips or dice. Toss with the remaining 1/2 cup sugar. Remove the peels from the sugar.
- Place chocolate in a microwave-safe medium bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.
- Dip half of each cookie in the melted chocolate and return to the wire rack. Top the chocolate-dipped part of each cookie with some of the candied grapefruit peel. Let the chocolate set, about 1 hour.
Notes
Store candied grapefruit airtight at room temperature for up to 6 months. Store the decorated cookies airtight between layers of parchment paper for up to 2 weeks.
