Caedamom is a spice most folks associate with cookies, but it’s also used to enhance coffee, fruit salad, or meats. Its scent can be overpowering, but the flavor is pleasingly mild, if used in modest amounts.
Since it’s cookie-baking time, I thought you might like to try my recipe for cardamom-pecan cookies, a kourabia-like cookie that simply melts in your mouth. Cardamom Pecan Cookies Yield: about 3 dozen
Ingredients: 1 cup (2 sticks) butter, softened 1 1/4 cups powdered sugar, divided ¾ teaspoons vanilla extract 1 3/4cups all-purpose flour 1/2 teaspoon freshly ground cardamom seeds* Dash salt 1/2 cup finely chopped pecans (walnuts can be substituted)
Directions: 1. In a large bowl, cream together the butter and half of the powdered sugar until smooth. Beat in the vanilla. 2. In a separate bowl, combine the flour, cardamom and salt; gradually add to the creamed mixture. Gently stir in the pecans. 3. Roll into 1-in. balls. Place about 2 inches apart on ungreased baking sheets. 4. Bake in a preheated 350° for 15-17 minutes or until edges turn a light brown. 5. Roll warm cookies in remaining powdered sugar. Cool on wire racks.
*Note: If you can't find cardamom seeds to grind, you can use pre-ground cardamom, however, it might not offer the same flavor-punch as freshly ground seeds. To store: Place cookies in an container with a tight-fitting lid. If you need to stack the cookies, be sure to place a piece of parchment or waxed paper in between each layer.