This is my new favorite cookie recipe. I tried several recipes, but none of them had the texture + flavor combination I was looking for. So, when all else fails, make it up as you go. I think that life goes this way too. As Hugo is solidly in the toddler phase, in which he has what seem to be irrational preferences and dislikes foods he loved the day before, Ben and I have been improvising more. It is stressful and scary to improvise—moreso with children than recipes, admittedly—but sometimes it leads to new flavors and sounds and hopes and dreams. And, in the piles of broken hopes and the shattered glass of failed experiments, at least we have some delicious cookies to encourage us along the way.
3 1/2c. APF
1 t. baking powder
1 t. kosher salt
1 t. cardamom seeds, coarsely ground
2 sticks browned butter, cooled to room temp (or chilled if done ahead of time)
1 stick butter, at room temperature
1 c. granulated sugar
2 large eggs
1 t. bourbon (vanilla extract would do fine, but do not use imitation vanilla)
Optional: Cardamom Simple Syrup Glaze
1 c. granulated sugar
1 c. water
1 t. cardamom seeds, coarsely ground
Steps:
1 (do anywhere from 1h to 1day ahead of time): brown the butter: put two sticks of butter in a saucepan over medium heat, cooking until the butter is slightly browned (not black) and smells nutty. This process will take a bit of time; resist the urge to crank the heat; it increases the likelihood of burnt butter, which does not smell nearly as nice. Pour through some sort of filter (confession: I used our pour-over + a filter) and save.
2 - (optional) make cardamom simple syrup: bring to a boil the water, sugar, and cardamom seeds; let steep for at least 15 minutes before using (I reserve the rest of the syrup for italian sodas, which are lovely with this syrup).
2 - preheat oven to 325 (if the oven is not fully preheated, the bottoms of the cookies will brown faster than the rest of them or will even burn
3 - whisk together flour, baking powder, salt, and cardamom together
4 - cream brown butter, butter, and sugar together until light and fluffy
5 - add eggs, one at a time, mixing well after each addition
6 - add bourbon, mixing well after addition
7 - add dry ingredients and mix on low speed until just mixed (do not overmix!)
8 - wrap in parchment paper in a cylinder or square shape and place in the freezer for at least 2h.
9 - slice 1/8-1/4" cookies and bake in preheated oven
10 - (optional) brush with cardamom simple syrup
Enjoy!
3 1/2c. APF
1 t. baking powder
1 t. kosher salt
1 t. cardamom seeds, coarsely ground
2 sticks browned butter, cooled to room temp (or chilled if done ahead of time)
1 stick butter, at room temperature
1 c. granulated sugar
2 large eggs
1 t. bourbon (vanilla extract would do fine, but do not use imitation vanilla)
Optional: Cardamom Simple Syrup Glaze
1 c. granulated sugar
1 c. water
1 t. cardamom seeds, coarsely ground
Steps:
1 (do anywhere from 1h to 1day ahead of time): brown the butter: put two sticks of butter in a saucepan over medium heat, cooking until the butter is slightly browned (not black) and smells nutty. This process will take a bit of time; resist the urge to crank the heat; it increases the likelihood of burnt butter, which does not smell nearly as nice. Pour through some sort of filter (confession: I used our pour-over + a filter) and save.
2 - (optional) make cardamom simple syrup: bring to a boil the water, sugar, and cardamom seeds; let steep for at least 15 minutes before using (I reserve the rest of the syrup for italian sodas, which are lovely with this syrup).
2 - preheat oven to 325 (if the oven is not fully preheated, the bottoms of the cookies will brown faster than the rest of them or will even burn
3 - whisk together flour, baking powder, salt, and cardamom together
4 - cream brown butter, butter, and sugar together until light and fluffy
5 - add eggs, one at a time, mixing well after each addition
6 - add bourbon, mixing well after addition
7 - add dry ingredients and mix on low speed until just mixed (do not overmix!)
8 - wrap in parchment paper in a cylinder or square shape and place in the freezer for at least 2h.
9 - slice 1/8-1/4" cookies and bake in preheated oven
10 - (optional) brush with cardamom simple syrup
Enjoy!
