Sunday, March 25, 2012

The Triple C: Curry, Cardamom & Cinnamon Cookies

Wednesday night we celebrated a most glorious occasion in the new townhouse: our first home cooked meal together as a "family". After hopping into the mini-van (read: Kevin's Subaru. He might kill me for saying that.) and heading down to our local HEB, we were a chopping and cooking culinary force in the kitchen as we prepped some curry chicken and Guinness braised carrots. The meal inspired my inner baker, and I started to wonder whether one could make a cookie with some of the same ingredients (obviously minus the chicken because, really, that's more of a cupcake thing). In the end, I was left with one of the most daring yet delicious and unique cookies I've ever had.

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.
1 cup butter
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.

  1. Cream the butter and brown sugar together.
  2. Beat in the eggs and vanilla until thoroughly incorporated.
  3. Whisk the dry ingredients together then add to the creamed mixture in three increments.
  4. Stir in the pecans.
  5. Separate the batter into four rolls and wrap in waxed paper. Refrigerate for at least 4 hours.
  6. Preheat the oven to 350 F.
  7. 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.
  8. Let cool on the baking sheets for 2 minutes to help crisp up the bottoms then put on wire racks to finish cooling.
  9. 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".
I may have called these cookies "The Triple C", but there are actually four main flavor components to this somewhat savory cookie: curry, cinnamon, vanilla and pecans. The first things you'll notice are the curry smell and taste which gives way to a glorious vanilla and cinnamon finish. But the thrill ride isn't done yet, as biting into the occasional salted, roasted pecan really kicks your "mmm" face into high gear. Make no mistake, this isn't a particularly sweet cookie, but it works. It's also the perfect complement to your coffee or tea break (or just to your morning coffee so you can pretend it's breakfast like an adult).

The original inspiration for the cookies: our first new family meal, curry chicken with Guinness braised carrots.
These Indian themed cookies passed the initial roommate inspection with flying colors (especially the ever so crucial Dennis test), but the true stress inducing tests were still to come. The following day, I brought 2 dozen cookies to work. I was finally able to breathe a sigh of relief when I went to the break room at 1 only to find that 14 employees managed to quickly polish off my baked goods. I then brought some to Cafe TH owner and general chef superstar, Minh, to hold him over until I could bring him some of the cupcakes he's been asking about. After his glowing review, I knew my risk had paid off with a dessert that managed to surpass the meal that inspired it. Now, I'm more determined than ever to take chances with my baking to hopefully achieve new heights of confectionary craftery.
Continuing our avant-garde series of photos of Dennis eating things. He would go on to consume two cookies.


  1. These are surprisingly good. Thanks for the recipe.

  2. Thanks for such a nice idea! Now I have to look into best double glazing prices for getting the best deal. Can you help me?