Cream butter and sugar for 2 minutes. Stop and scrape bowl, then cream for another minute. Add egg, orange extract, orange zest, and heavy cream. Beat until well combined (about 20 seconds), scrape bowl, and beat for another 15 to 20 seconds. Sift together flour, cardamom, and baking powder. Add flour mixture 1 cup at a time to creamed butter mixture. Mix thoroughly after each addition. The dough will be stiff.
Divide dough into 2 balls. Wrap 1 ball in plastic until ready to use. Divide remaining ball in half. Flour surface and roll dough to 1/4-inch thickness. Lightly flour dough as needed to prevent sticking. Flour cutters before cutting. Add dough scraps to other half of dough ball. Repeat the process of adding scraps to remaining dough portions.
Place cookies on parchment-lined cookie sheets. Bake 6 to 8 minutes, until edges of cookies begin to lightly brown. Let cookies rest on sheet until ready to eat.
Yield: 3 dozen 2-inch cookies.
This recipe is from AMIE Bakery, 3 Wianno Avenue, Osterville • amiebakery.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.