December 9, 2011
foodie fridays: cardamom cookies
Do you remember the movie Dumb and Dumber?
Harry and Lloyd are probably two of the most famous duos since Bonnie and Clyde or Thelma and Louise. Who could forget the orange and blue tuxedos? The one liners…”Samsonite! I was way off!” Or the scene where they sell their dead parakeet to a blind kid for money. Sheer comedy genius if you ask me.
Can I tell you what else is sheer genius?
Is it just me, or is the word cardamom
hard to pronounce? You know what…..besides not being able to pronounce the darn word, I couldn’t tell you a single thing about this spice.
Here, hold my parakeet for sec.
Okay, according to Wiki, it’s pronounced: KAR-duh-muhm
(say that three times fast). Cardamom is primarily found in the Middle East and Africa, and generally comes in three types: green, black and Madagascar. Cardamom is a highly aromatic spice that provides a unique floral, spicy, and slightly sweet taste. You can buy cardamom still in their pods, in seed form, or ground. In the average kitchen, most people stick to the ground green cardamom.
And I don’t about you, but I feel like a complete KAR-duh-muhm genius now!
Alright, but in all cookie seriousness, these tea-time cookies rock. The original recipe said to form the dough into crescents. Well, after a comedy of errors and a gallon of powdered sugar later, I decided that a traditional round looking cookie would be better for mankind.
Thus the round cardamom cookie was born.
Make these cookies, and who knows, maybe Lloyd and Harry will invite you over for tea and strumpets.
Makes 40 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
2 1/2 cups all-purpose flour
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 1/2 cups powdered sugar, divided
1 cup unsalted butter, room temperature
1 tablespoon vanilla extract
Preheat to 350°. Whisk first 4 ingredients in a medium bowl. Combine 1/2 cup sugar and pecans in a food processor; pulse until combined. Beat butter and vanilla in another medium bowl until creamy. Add nut mixture. Add dry ingredients in thirds. (The dough will be soft, but crumbly). Transfer to a work surface and knead into a ball.
Take 1 tablespoon of the dough and form into a ball. Repeat until all dough is used. Line two baking sheets with silpats. Bake until bottoms are golden brown about 12–15 minutes. Sift remaining 1 cup powdered sugar into a bowl. Working in batches, place warm cookies in bowl and coat with powdered sugar. Transfer to wire rack and cool.