A little over a month ago, I came across the website for a food blogger cookie swap and I thought to myself, bake a few dozen cookies to send to other food bloggers and get a few dozen cookies in the mail from other food bloggers? Yes, yes I think I can get on board with that. So, I signed up, got a list of bloggers to send cookies to, and started on my mission of a good cookie to mail. I wanted something Christmasy, something yummy, and something that would ship well. I didn’t want cookies showing up broken into pieces.
My first plan was to make some gingerbread cookies, iced with buttercream frosting. I actually made them (and will blog about them soon, promise!) and they were delicious. The only problem? The icing didn’t set up as much as I wanted it to, for shipping across the country. I didn’t want to use a royal icing, because I prefer the flavor of a buttercream. So, I had to come up with another cookie.
I thought back to a cookie I had made several months ago, these cardamom cookies. They were yummy, but I wanted to tweak them a little bit. I made them with whole wheat pastry flour, bumped up the cardamom (which I made sure was freshly ground), and skipped the lemon peel & sprinkling of sugar. When I made the first test batch, they were yummy, but the dough was so sticky and hard to roll out and get onto the trays. That was even after chilling the dough for a long time.
Second time around, instead of rolling out the dough, I scooped it with my favorite cookie scoop and flattened it with the bottom of a mason jar. Much less mess, which is always good, and the cookies tasted just as good. They have a good, strong cardamom flavor, which I love. You could always cut back on the cardamom if it isn’t your favorite.
2 cups Whole Wheat Pastry Flour
1 cup Granulated Sugar
1 1/2 teaspoons Freshly Ground Cardamom (Freshly ground makes a HUGE difference. If you can’t make it happen, I would at least double the amount you use.)
1/4 teaspoon Ground Cinnamon
1/2 cup Ground Almonds (I used almond meal)
1 cup (2 sticks) of Butter (I always use salted)
2 Eggs (room temperature)
4 teaspoons Milk (I used whole milk)
1. Preheat oven to 400 degrees F. Line cookie sheets with parchment paper.
2. If you’re using whole cardamom, grind it up in a coffee or spice grinder. I use my magic bullet.
3. Whisk together flour, sugar, cardamom, cinnamon, and ground almonds.
4. Cut butter into small cubes, add to the dry ingredients, and cut in with a pastry cutter or with your fingers. I usually choose to use my fingers and work the butter in that way. Just squish it between your fingers until it’s almost completely incorporated into the dry ingredients. It’s a little messy, but that’s half the fun of baking, isn’t it? I guess that’s only true if someone else is doing the clean up.
5. Whisk together the eggs & milk, until they’re completely combined.
6. Add the milk & eggs to the rest of the cookie dough, and mix until thoroughly combined.
7. Scoop the cookie dough out onto your prepared cookie sheets.
8. Flatten with a small mason jar.
9. Bake for 6-8 minutes, until just barely golden along the edges.
I don’t know about you, but I love giving away cookies at Christmas time. Maybe it won’t be these cookies, but bake something up to give away this year. If you’re looking for a good gingerbread cookie recipe, come back soon. I’ll be posting my favorite in the next week!
love and butter,