Huzzah!!! Cookies!

After approximately two weeks of hunting and waiting and contemplating purchasing online, I found some Pamela's Pancake and Baking Mix. I had heard many wonderful things from Karina about it. Of course I wanted to use it right away. I had gone to The Spice House over the weekend (twice!) and picked up some fantastic spices. They have scads of recipes on their website that you can utilize your newly purchased spices in preparing. I had wanted to try cooking or baking with cardamom. I came across this recipe and thought it looked very interesting. I figured it was so unique that, if it turned out different than a gluten filled version, I would never know the difference. Did it work? Oh...wow...yum! All I can say it that these rate a very tall glass of milk! Light, crispy, slightly sweet, subtly spicy. A must repeat!

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

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!