It's one of those weeks where you are still craving sweet, warm discs straight outta the oven, with a cup of tea, a book in tow. Maybe a cat cuddle in the sun. Spring sunshine is here, with a winter chill. Sigh. There's no reason to sigh too loud though because…it's COOKIE WEEK!
It has been decided!
The first full week of spring, most definitely, deserves batches and batches of baked goods, specifically, cookies. Cookies, because, winter is subsiding, and as we are all coming out of hibernation, we should share times (and treats) with friends! Cookie week is the new vehicle for reaching out to our community and friends and all the lovelies.
Also, I live with the world's most adorable sweet-toothed sweetie. I aim to please the home-dweller!
This is the message I sent to my folks in town:
I've decided that this coming week should be "cookie week," meaning, I'm going to be baking SO MANY COOKIES. ALL THE COOKIES. I would like to share cookies with any/all of you since I surely cannot eat them all by myself, and I would like it to be a way that we can possibly spend time together (if only for a little bit, and if only meaning I leave cookies on your door step). Who doesn't like a good cookie and/or what are you favorites? Today, I just made up a recipe for chocolate-mint cardamom cookies. This is why next week is cookie week. Undeniably, this will probably be one of the better life decisions I have made in a long time.
So, mother google introduced me to this new food blogger (yeah, I know, I’m supposed to be giving them up, but it’s just too hard. feeeerget it) that was so inspiring for my cookie situation! Baker Bettie had the most amazing post on creating your own cookie recipes. Ah, the science behind cookies!
So, let’s start the week off together with the newest/first cookie recipe I've created! Also, I encourage you to send out your own cookie love letter! (or, find someone to bake you cookies if you don't care to bake!)
Chocolate-Mint Cardamom Cookies! Makes about 24 cookies
1/2 cup Earth Balance (or, whatever butter/fat situation you’re into)
1/3 cup brown sugar
1/3 cup white sugar
1 Flax Egg * (or whatever egg/binder you like)
2 tablespoons maple syrup
1 teaspoon vanilla
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoon cardamom
½ teaspoon ground ginger
1 tablespoon of cacao powder (or regular old cocoa powder)
1 cup all purpose flour
1/3 cup Andes mint chips (or, you could use a mint extract/chocolate chips)
¼ cup crushed pistachios
*To make a flax egg, mix 1 tablespoon and 3 tablespoons of water together, and let sit in the fridge for about 10-15 minutes)
Preheat that oven to 325 F. Lightly spray/grease/lay down parchment paper on a tray (or 2 if you have them).
Start by whipping the earth balance and sugars together until completely smooth and lovely (this will take some minutes). Add your “egg,” maple syrup, and vanilla.
You can mix together the dry ingredients in a separate bowl (as is usually recommended with baking, involving a sifter…) but come on, that’s just one more bowl to clean. Add the baking soda and powder, spices, cocoa, and flour together. Okay, now, taste the batter! Isn’t it delicious? Oh, yes. Taste it again! Is there enough cardamom? Should be, but you’re the cookie queer – so, you get to decide! Is the consistency good for you? It’s good for me…
Anyhow, you’re going to want to get a tablespoon and scoop out the dough onto the cookie sheets in rows, about 2 inches apart. They’ll certainly be spreading out into beautiful discs of cardamom love, and don’t we all deserve a little room to grow? Oh, and don’t forget to sprinkle some crushed pistachios (or other nut?) on top before putting them in the oven.
Bake for 8-10 minutes. Let them cool for a minute on the cookie sheet before transferring them to another surface to cool, or into your mouth.
This is a delightful, crispy cookie, great for milk dipping and crunching! Enjoy them while you can… they really won’t last long. Let me know what you think or if you end up trying the recipe!
Oh, cookie week, I'm really excited.
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