Change up the spice in your Snaps with these Cardamom Snaps.
I am sure I have mentioned before that Peruvians don’t take kindly to putting ginger in anything that should be sweet. For most here, ginger is strictly used in Chinese food and Caldo de Pollo. I, of course, love love LOVE the delicious ginger taste of desserts. Chewy Ginger Cookies, Chocolate Ginger Snaps and Fruit Crisps with ginger are all just delicious!
In all my cookie baking, I have truly tried to make versions of cookies that my husband will enjoy instead of refuse upon invitation. I am usually up front about ginger being in something so that he is clear before the first bite. Once I made these, I encouraged him to try them. I told them they were molasses cookies but without ANY ginger. I told him that they had another spice I thought he would enjoy. After all, he had eaten it before. These got a thumbs up from the hubby.
Cardamom is in the ginger family and it comes from India, although Guatemala is currently the largest producer. The plant has small seed pods which are triangular in shape, with a paper thin shell and black seeds inside. The black seeds are then ground into a powder. Some say that buying the pods and grinding the black seeds yourself lends to having a better taste. While I don’t doubt them, I prefer to have a small jar of the powder on hand for easy baking.
Now, if you are biting in to one of these cookies expecting ginger snaps, you will be let down. But, if you are someone who doesn’t fully enjoy the ginger-in-sweet-desserts kind of taste, then these might just be perfect for you!
Ingredients
- 2 1/4 cups flour
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 cup butter
- 1/4 cup shortening
- 1 cup packed brown sugar (I used panela sugar)
- 1/4 cup molasses
- 1 egg
- 1/4 cup granulated sugar (I used rubia sugar)
Preparation
- Preheat oven to 375F.
- In a medium bowl, whisk together flour, cardamom, cinnamon and baking soda. In a large bowl, cream together butter, shortening and brown (or panela sugar) until light and fluffy, about 3 minutes. Add molasses and egg, continue to beat until everything is combined. Gradually add in the flour mixture, mixing only until the flour mixture is absorbed.
- In a small bowl, combine granulated sugar and remaining cardamom. Form dough into 1-inch balls and roll them in the sugar mixture, being sure to coat them completely. Place balls on a cookie sheet lined with parchment paper, about 2 inches apart. Bake at 375F until the edges are set and tops begin to crack, about 13 minutes. (The tops cracking is the sign they are perfectly done.)
- Cool on baking sheet for 2-3 minutes then transfer cookies to a cooling rack to cool completely.
This is part of the 12 Days of Christmas Cookies 2012 Series. View the other cookies in this series here:
Day One :: White Chocolate Apricot Oatmeal Cookies
Day Two :: Mocha Pecan Balls
Day Three :: Chocolate Peppermint Thumbprints
Day Four :: Allspice Thumbprints
Day Five :: Molasses Spice Cookies
Don’t miss all the Christmas Cookies on Provecho Peru!
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