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Cardamom Cookies

YIELD 12 cookies
TIME 30 minutes + baking

This is an adaptation from a favorite recipe of my friend Chiquita. The use of two of Honoré’s flours along with the freshly ground cardamom creates a cookie that is out of this world delicious. In fact, as soon as the first cookie is savored, we reach for another straight away. Using freshly ground cardamom and Honoré flour is critical to get the full fresh flavor. They are irresistible!

Cardamom Cookies.jpg

INGREDIENTS

  • 1/2 cup hollis whole wheat flour

  • 1/2 cup sonora flour

  • 1 tsp (about 12 pods) fresh cardamom

  • 4 oz (1 stick) cold butter

  • Scant 1/4 cup sugar

  • 1/4 tsp salt

  • 1 tsp vanilla

  • Demerara sugar to sprinkle on top

METHOD

  1. Preheat the oven to 375

  2. Lightly crush about 12 cardamom pods using a mortar and pestle. Remove the outer shells. Crush cardamom seeds into a fine powder.

  3. Mix flour with salt and ground cardamom and set aside.

  4. Using a stand mixer, or by hand, blend cold butter and sugar until just mixed. Do not over mix or the cookies will spread when baked.

  5. Add vanilla and slightly mix.

  6. Add flour mixture to the butter until just blended. If the dough has gotten warm, place the bowl in the frig for 15 minutes.

  7. Roll dough out on a lightly floured, cool counter top. If baking in the summer, to cool a counter, place a large plastic bag filled with ice on the counter for at least 10-20 minutes ahead of time.

  8. Roll dough to 1/3 inch and cut into preferred shapes using cookie cutters. Transfer to a baking sheet lined with parchment paper.

  9. Sprinkle the top of the cookies with Demerara sugar or colored sugar for a festive seasonal look.

  10. Bake for 8-12 minutes.

  11. Cool completely before storing in an airtight container.

Alternative: One can also form a log with the dough, about 1 and 1/2 inches wide. Wrap the log tightly in plastic wrap and refrigerate for at least 2-3 hours or overnight (up to 24 hours). Once firm, slice log into 1/2 inch coins and bake as above.