Your host for today is Sarah from Mum in Bloom! If you want to learn a bit more about her, be sure to check yesterday’s post where we asked Sarah how she got started blogging. Ok, let’s get to the good stuff. The floor’s yours Sarah!
These wonderful cookies are spicy, sweet and crisp. If you love ginger snaps, then these are a very similar but without as much “bite”. My kids loved these, even my son’s 5 year old best friend who’s a very picky eater.
GARAM MASALA COOKIES
from Helen Bakes
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 heaping teaspoon salt
2 tablespoons garam masala
1 teaspoon cinnamon
1 cup (2 sticks) butter, one softened
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
Preheat oven to 375°.
Mix flour, baking soda, salt, garam masala, and cinnamon in a medium bowl. Set aside.
In a sauce pan, heat 1 stick of butter over medium high heat until completely melted. Keep cooking the butter until it turns a rich golden brown color and begins to take on a warm, nutty smell. This may take up to 6 or 7 minutes. Be careful not to burn your butter! Pour into a heat resistant bowl and set aside for 10-15 minutes.
In yet another bowl (sorry), mix brown sugar, granulated sugar, and softened stick of butter with an electric mixer, adding cooled browned butter gradually until completely combined. Add vanilla. Add eggs one at a time, blend until creamy. Slowly add flour mixture and mix, scraping the sides of the bowl to ensure even distribution throughout the dough.
Drop rounded teaspoons of dough on to an ungreased cookie sheet 2 inches apart and bake for 9-11 minutes or until edges turn slightly brown. Don’t overbake these cookies – they should look almost underdone when you take them out of the oven. Set on wire racks to cool for 5 minutes, then remove from cookie sheet to cool completely.
Yield: 3 dozen cookies.
QUESTION: The next time I make this I’d like to reduce the amount of butter. Any tips?
Garam Masala Cookies
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 heaping teaspoon salt
2 tablespoons garam masala
1 teaspoon cinnamon
1 cup (2 sticks) butter, one softened
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
Directions:
Preheat oven to 375°.
Mix flour, baking soda, salt, garam masala, and cinnamon in a medium bowl. Set aside.
In a sauce pan, heat 1 stick of butter over medium high heat until completely melted. Keep cooking the butter until it turns a rich golden brown color and begins to take on a warm, nutty smell. This may take up to 6 or 7 minutes. Be careful not to burn your butter! Pour into a heat resistant bowl and set aside for 10-15 minutes.
In yet another bowl (sorry), mix brown sugar, granulated sugar, and softened stick of butter with an electric mixer, adding cooled browned butter gradually until completely combined. Add vanilla. Add eggs one at a time, blend until creamy. Slowly add flour mixture and mix, scraping the sides of the bowl to ensure even distribution throughout the dough.
Drop rounded teaspoons of dough on to an ungreased cookie sheet 2 inches apart and bake for 9-11 minutes or until edges turn slightly brown. Don’t overbake these cookies – they should look almost underdone when you take them out of the oven. Set on wire racks to cool for 5 minutes, then remove from cookie sheet to cool completely.
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Those sound amazing. I'll be adding it my list of must try recipes! Thanks for sharing!
Oh my gosh, I never would have though of putting garam masala in cookies! I have some in my cupboard too from an Indian dish I made. How interesting! I'm adding these to my list of must try recipes too. Thanks!
Cookies are my friend! Thanks for bringing us a great recipe.
I think they look great, but I'm not familiar with GARAM MASALA. I have a lot to learn.
Thanks for the sweet comments Ladies 🙂
Garam Masala is an Indian spice which is very fragrant and flavourful.
Here's a recipe to make-it-from scratch
http://www.ochef.com/r75.htm
Ingredients:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Instructions:
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
Garam Masala keeps for 3 months.
Yield: Makes about 1/2 cup
ooo, Sarah, that sounds mighty tasty!!
anne
http://www.anniebakes.net
Very interesting cookie. I love ginger snaps, so I'm sure I'll love these!
Sounds tasty. Can you buy Garam Masala in a regualr grocery store?
Yum, those look and sound great!
Thank you for visiting my blog for saturday sharefest. I appreciated your comment.
It's great to meet you, just became a follower.
Garam Masala can be found at the grocery store but it can be pricey and you'll have to look deep on the bottom shelf for it probably. In the comments above, I've included a home made version of it 🙂
If you use less butter, the cookie's texture and taste will be different. I would just have one less cookie and leave the butter in ;).
These look great! I just found garam marsala at the store yesterday!! I needed it for another recipe and have never used it before. It smells (and has many of the same spices) as a mixture I make when I make an Afghan dish The Hubble loves. I can't wait to make these!! Thanks for sharing!
This cookie recipe sounds very good and of course I'm saving it. The ingredients remind me of the Holidays. I bet, when the cookies are baking, ones house smells Heavenly!
What a unique way to use a spice typically used in savory Indian cuisine. I love it.
I am trying this! I use this spice quite a bit, but never thought to use it for baking cookies. Thanks!