I happen to love this spice and the combination with Currants. These are interesting cookies for the Holidays.
"Cardamom is a spice native to the Middle East, North Africa, and Scandinavia. There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom. It is best to buy cardamom still in the pods, which are removed and discarded. You can also buy cardamom seeds however; they lose much of their flavor. Ground cardamom has even less flavor than the fresher ones. Most recipes usually call for green cardamom. Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic. Cardamom is more expensive than average spices. A little goes a long way. If a recipe calls for 10 pods that would equal 1 ½ tsp ground. Ground cardamom is readily available and found in grocery stores."
Cardamom and Currant Cookies:
Here's what you'll need:
Preheat the oven to 425 degrees.
Sheet Pans lined with Parchment Paper.
1 C Unsalted Butter. melted and cooled to room temperature.
1/2 C Brown Sugar
1 Granulated Sugar + 3 TBS for dusting the cookies.
3 C Flour
1 tsp Cardamom + 1 tap for dusting.
1 tsp Baking Soda
2 tsp Cream of Tartar
1/2 tsp Salt
3 large Eggs, beaten
1 tsp Vanilla
1/2 C Dried Currants
In a large bowl:
1 C Granulated Sugar
1 tsp Cardamom
Cream of Tartar
Whisk well and set aside.
In a small bowl:
Add Vanilla and whisk again.
Add this to the dry ingredients.
Fold in the Currants.
Stir just until well combined and create a dough.
Form it into a disc and wrap in plastic wrap.
Refrigerate the dough for 30 minutes.
In small bowl:
3 TBS Granulated Sugar
1 tsp Cardamom
Remove dough from refrigerator.
Use a 1 1/2" Cookie Scoop and form cookie balls. Roll in the palm of your hand creating a smooth ball.
Roll the cookies in the Sugar / Cardamom mixture.
Place the cookies 2" apart on the Sheet Pans.
Bake for 8 - 9 minutes.
Transfer the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Peace in the Kitchen!