Curry and Cardamom Cookies
1 cup Butter
2 cups Brown Sugar
2 Eggs, lightly beaten
2 teaspoons Vanilla Extract
3 cups Pamela's Pancake and Baking Mix
1/4 teaspoon salt
2 teaspoons Sweet Curry Powder
1/2 teaspoon Ground Cardamom
1 cup Pecans, chopped
2 cups Brown Sugar
2 Eggs, lightly beaten
2 teaspoons Vanilla Extract
3 cups Pamela's Pancake and Baking Mix
1/4 teaspoon salt
2 teaspoons Sweet Curry Powder
1/2 teaspoon Ground Cardamom
1 cup Pecans, chopped
Cream butter and sugar together. Add eggs and vanilla and beat until incorporated.
Sift dry ingredients together. Add to creamed mixture, a third at a time. Stir in nuts.
Divide dough into four rolls and wrap each in waxed paper. Refrigerate at least 4 hours (may also be frozen).
Slice into ¼-inch slices and place on an ungreased baking sheet. Bake in preheated 350 degree oven until golden brown, 12-14 minutes (closer to 12 minutes, they over cook quickly). Let cookies cool for 2 minutes on baking sheet, then remove to a rack to cool thoroughly.
Yields approximately 6 dozen cookies.
They are very thin and crisp. I don't know if the thin-ness is due to the GF flour, not enough baking soda/powder, or if that is how they are supposed to turn out. Either way, yummy! And Pamela's? So far I am impressed. Now I am dying to try tons of holiday baking!
3 comments:
I am so glad to hear these turned out well. The batter was SO GOOD. Could you save one or two for when we go to the DIY Trunk Show this weekend? I'd love to try them.
Oh my! Those look positively yummalicious. I will have to make these. Huzzah, yeah! Kudos.
Oh eep, you have no idea. YUM!!! There should still be some left on Saturday (provided I don't gorge myself on them!) The batter actually makes quite alot of cookies. I ended up freezing half of it so that I didn't eat too many myself. There are plenty for now...and more for later. I'm thinking some on girl's night I may need to pull it out. :)
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