Cardamom*
cookies are my new favorite. I’ve made them two or three times, modifying a recipe found on the Internet. By now the recipe has
evolved enough to fairly call it my own, I think.
First
of all I substituted honey for the original molasses because I wanted the
cardamom flavor to dominate. Also, because I’m a lazy (or efficient baker) I mix the spices into the creamed butter instead of mixing them with the flour. I don't chill the dough before forming the cookies either. The original recipe called
for shaping the dough by hand into horseshoe shapes, which chilling would have facilitated, but the lazy
baker decided to just use a cookie scoop to shape the unchilled dough. (This alone
probably saved 45 minutes.) I like the ridges the scoop makes on the cookie
tops.
Finally,
I baked the cookies several minutes longer than instructed, which probably because my
cookies were a different shape. When I opened the oven door the wonderful aroma
of cardamom was a delight.
These
have a slightly crunchy texture when first baked, but as they age (at our house
they only last about four days) they become crunchier.
Cardamom
Cookies
2
sticks of butter (½ pound)
⅔ cup sugar
1
tablespoon honey
¾
teaspoon baking soda
1
tablespoon ground cardamom
1
teaspoon ground cinnamon
2
cups unbleached flour
Cream
the butter and sugar until smooth. Add and mix in the honey, baking soda, and
spices. Add the flour and mix until it is all incorporated.
Butter
a cookie sheet, or cover it with parchment paper. Use a 1-tablespoon cookie
scoop to form the dough, placing the cookies about 2 inches apart. (They spread
during baking.)
Bake
at 350 for 13 minutes. Let them sit for a couple of minutes before transferring
them to cooling racks.
Makes
3½ dozen cookies.
*Cardamom is the primary flavor in garam
masala and it turns out to have numerous health benefits. http://www.herbwisdom.com/herb-cardamom.html
Copyright 2016 by Shirley Domer
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