Cardamom
Cardamom
Stephanie ...
Buy This at Allposters.com
 

 

 

 

 

 

FLAVIA - think fresh!

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Cookie Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Craig Claiborne's Cardamom Cookies

 

 

Stonewall Kitchen, LLC
Shop Barefoot Contessa Pantry

"Cookies are made of butter and love."
~ Norwegian Proverb


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

[Flag Campaign icon]

 

 

 


Barnes&Noble.com 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Spices of Historical Significance: Green Cardamom Pods, Coriander, Allspice, and Nutmeg
Spices of Historical Significance:
Green Cardamom Pods, Coriander, Allspice, and Nutmeg


Buy This at Allposters.com

 


La Belle Cuisine

 


Craig Claiborne’s Cardamom Cookies


Maida Heatter's Brand-New
 Book of Great Cookies

by Maida Heatter, 1995, Random House

Alibris

“Craig is my hero. [He is one of ours, too!] Not only is he my all-time favorite cookbook author, but even if he had never written a recipe, I would love him
just as much. This delicious cookie is from his book, ‘An Herb and Spice
Cookbook’, which was published in 1963.
Did you ever use cardamom? I did, but I never really tasted it until I tried
this recipe. This time, instead of buying ground cardamom, I bought the
whole seeds and peeled and ground them myself just before using. There is
a big difference in flavor – involved and exotic but mellow.
I have often bought packaged cookies and thought the texture of the cookies
divine. I read the ingredients to see if I could find out what was responsible
for the texture. The list of ingredients included so many strange names of
chemicals that I didn’t have a clue as to what had made them so crisp, flaky,
sandy, and light. Well, these cookie have that same elusive texture but no
strange-sounding ingredients.
These are lovely, simple cookies with an unusual flavor and texture – once
you have prepared the cardamom (it takes a few minutes), they are quick
and easy.”

36 cookies

A few teaspoonfuls whole cardamom
(to make 1/2 teaspoon ground)
2 1/4 cups sifted unbleached flour
1 teaspoon cream of tartar
4 ounces (1 stick) unsalted butter
1 teaspoon baking soda
1/4 teaspoon salt
1 packed cup light brown sugar
1 egg graded “large”

Adjust a rack to the middle of the oven and preheat the oven to 350
degrees F. Line cookie sheets with baking parchment or aluminum foil,
shiny side up; set aside.
The cardamom pods may be green or bleached. The green will have a
little more flavor than the bleached, but they’re both good. To prepare
them, work on a cutting board. With a sharp knife cut a few teaspoon-
fuls of the pods in half the long way. Then either shake the seeds (they
will be black and/or gray) out of the shells, or, if necessary, use the point
of a small knife to nudge them out. Discard the shells. Grind the seeds in
an electric grinder; you could use a coffee grinder or a pepper mill (I
use a Cuisinart Mini-Mate). Strain through a fine sieve. Measure 1/2 teaspoon; set aside.
Sift together the flour and cream of tartar; set aside.
In the small or large bowl of an electric mixer beat the butter until soft.
Add the ground cardamom, baking soda, and salt; beat to mix. Beat in the sugar, then the egg. Finally, on low speed, add the sifted dry ingredients
and beat until incorporated.
Flour a pastry cloth and a rolling pin. Work with half the dough at a time.
Roll out the dough until it is 1/4 inch thick. Cut with a round cookie cutter
(I use a 2-inch round cutter). Place the cookies 1 1/2 inches apart on the lined sheets. Bake one sheet at a time for about 10 minutes, reversing the sheet front to back once after 5 minutes. The cookies will rise and puff up during baking, and then they will begin to settle down a bit just when they
are done. When done, they will be a light-golden honey color all over.
With a wide metal spatula transfer to racks to cool; when cool, store in
an airtight container.
 

Featured Archive Recipes:
Dutch Spice Cookies (Speculaas)
Maida Heatter's Pfeffernuesse
 

Index - Cookie Recipe Archives
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2011 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 05, 2011.