Friday, July 4, 2014

Garam Masala Cookies are for sharing

These spicy, chewy cookies add a nice alternative to ginger snaps.

This is a recipe for cookies I developed on a whim, and which ended up being a really delicious cookie. Cookies are for sharing, so as we all look for something new and interesting to bake for the summer pot lucks and BBQs, try this recipe. It has a lot of ingredients, none too hard to find, but the basic methods of baking are fairly simple. It also gives you another excuse for buying some spices you may not have tried yet.


Garam Masala Cookies

2-1/2 c. unbleached, all purpose flour
1 tsp. garam masala
1/2 tsp. cinnamon
1/4 tsp ground clove
1/2 tsp salt
1/8 tsp ground black pepper
pinch or so of cayenne
2 tsp. baking soda
3/4 c shortening
1/2 c brown sugar
1/2 c white sugar
1 large egg
2 Tbl. orange juice
1 Tbl. grated orange peel
1/3 c karo syrup
1/2 c. dried cranberries or cherries
1/2 c. pistachios, coarsely chopped if large

2 tsp of cinnamon mixed into 1/2 c. white sugar

Preheat oven to 375 degrees F.

Sift together the flour, spices, salt and baking soda in a small bowl. In a second, larger bowl, cream the shortening with both sugars and the egg until the mixture is well mixed. Add the orange juice, orange peel and karo syrup, and stir together to incorporate completely.

Add the dry ingredients from the first bowl and mix to make a smooth, evenly mixed dough.

Lightly grease your cookie sheets (you may need to do a few batches, but you probably only need to grease them once). Scoop out about a teaspoon of dough at a time and roll into an even ball, trying not to over handle the dough too much. Roll the ball in the cinnamon sugar and place on cookie sheet about 2 inches apart from the other cookie balls. Bake for about 8 to 10 minutes, or until golden brown on the  bottom. Remove from cookie sheet and cool on racks. If making this size ball, you will get about 6 dozen cookies.