Curry, Cardamom and Cinnamon Cookies
Modified from The Spice House
Servings: 3 dozen cookies
Time: 30 minutes (plus 4 hours inactive)
|Beer, cookie dough, cream and gatorade: the ultimate bachelor fridge.|
2 cups brown sugar
2 eggs, lightly beaten
1 tbsp pure vanilla extract
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp curry powder
1/2 tsp ground cardamom
1/2 tsp cinnamon
1 cup salted, roasted pecans, chopped
|It's definitely more apt to call this batter a dough.|
- Cream the butter and brown sugar together.
- Beat in the eggs and vanilla until thoroughly incorporated.
- Whisk the dry ingredients together then add to the creamed mixture in three increments.
- Stir in the pecans.
- Separate the batter into four rolls and wrap in waxed paper. Refrigerate for at least 4 hours.
- Preheat the oven to 350 F.
- Slice into the desired sizes (shoot for between 1/4 inch and 1/2 inch thick) and bake on a baking sheet lined in parchment paper for 12-14 minutes or until golden brown.
- Let cool on the baking sheets for 2 minutes to help crisp up the bottoms then put on wire racks to finish cooling.
- Pray that using curry in a cookie wasn't the worst idea ever.
|The salted, roasted pecans were perfection. Aside from the Triple C, I have also nicknamed these cookies "The Robin".|
|The original inspiration for the cookies: our first new family meal, curry chicken with Guinness braised carrots.|
|Continuing our avant-garde series of photos of Dennis eating things. He would go on to consume two cookies.|