Indian Spice Cookies Recipe
Buck Bannister
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As we were preparing our Indian dinner the other evening, Sandy and I were discussing the fabulous smell and taste of the Garam Masala spice mix. I thought it would make an excellent ingredient for a spice cake or spice cookie with its interesting blend of familiar notes like cinnamon and ginger as well as more exotic sensations like cardamom and cumin.
So, I decided to whip up a batch of cookies using the Garam Masala as the major taste contribution. They turned out better than I'd even hoped for at the outset. They have a nice soft and chewy texture and the flavor is complex and alluring with the tiniest bite on the finish that warms the mouth.
When I make these again I may continue the Indian theme and dip one end in a lemon or mango (maybe even banana) frosting and then roll in crushed pistachios. The flavors would be amazing and the presentation would be beautiful and a nice compliment to the already great flavor.
I think you'll enjoy these interesting little cookies.
Ingredients:
- 1 cup butter (softened)
- 1 cup brown sugar (firmly packed)
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp. Vanilla
- 2 1/4 tsp. Garam Masala
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 1/2 cups all-purpose flour
Directions:
Preheat oven to 350° F. Cream together the butter, brown sugar and granulated sugar. Mix in two eggs and vanilla until incorporated. Mix in remaining ingredients. Drop by rounded teaspoons onto cookie sheet lined with parchment or silicone mat. Bake for 10-12 minutes. Let cool on cookie sheet for 5 minutes then remove with spatula to wire rack to cool completely. Store in airtight container to retain softness.
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