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Curry and Cardamom Cookies

Curry and Cardamom Cookies

Susan Wittig Albert writes mystery stories. Her main character owns a herb shop and gets drawn into solving mysteries because of her past experiences as a criminal defense attorney.

The novels are centered on an herbal theme--and the stories are sprinkled throughout with recipes. This recipe appealed to me because I love curry and cardamom and was looking for a different cookie to take to a tea party. They were a tremendous success; crisp, sweet, and a unique flavor.

Submitted by: Carol from Trenton, IL
Yield: Yields approximately 6 dozen cookies


Featured in this Recipe


Preparation Instructions:

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. Let cookies cool for 2 minutes on baking sheet, then remove to a rack to cool thoroughly.

More About This Recipe

I baked the first batch for 14 minutes. When they cooled, they were VERY crisp. The other batches I took out at 12 minutes, and thought the texture better. (From "An Unthymely Death and Other Garden Mysteries" by Susan Wittig Albert, page 197)


Based on 13 reviews

Customer Reviews

Robert D Chittenden

Since my first review I have made these as a ChristmasI cookie that I have christened “Three Kings.” I double the amount of cardamom and use green pistachios in place of pecans. Before baking I press three cinnamon imperials (red hots) into each cookie slice. I bake 12 minutes for a very crisp cookie. The red hots represent the crowns of the kings, the curry stands for the spices of the orient, and the pistachios represent Persia (Iran), from whence the kings originate. And of course, red and green represent Christmas.

Richard A. Loftus

For those who are wondering: for me with cookies about a quarter inch thick and about 1.25 inches in diameter, I got about 72 cookies.


Made these with egg substitute (neat egg) with 3 “egg equivalents” and 1.25 cups butter(added a touch extra when kneading dough—needed a bit more liquid)…and ended up baking (in old oven—so ?? accurate temperature) for 8 min for perfect texture (12-14 min too crunchy). Delicious. Baked for a Christmas Cookie contest. First time baking cookies in my life. Folks seemed to definitely like them. Will make again.

Kelly Goldsberry

Simple, quick, DELISH!!

Kelly Goldsberry

**i subed pumpkin the second time… even BETTER


Very good. I followed the recipe as written except I substituted walnuts for pecans. Pecans would be better and pistachios would be a good choice, too. I baked the full 14 minutes because I like very crisp cookies. Next time I will bump the cardamon up to 1/2 tsp and the curry a little higher, too. This cookie has a very delicate flavor. I will make it again.

Marz Z

I made this recipe for a potluck. I didn’t have pecans so I used cashews, and put in a bit more spice than called for. I pushed some chocolate chips into the last batch too. They were wonderful both with and without the chips and all my friends liked them too. If I made them again I might get some new sweet curry powder from your shop or penzeys (which is about a mile from me)

Jennifer G

These are indeed amazing cookies! So flavorful – and addictive! So glad to have found the recipe section on the site! (and this recipe got me started reading the China Bayles mystery series!)

Deborah W

These cookies are sooo flavorful. I made 5 different cookies for Xmas and the curry’s went first. I am a brat. I would not tell what was in them. I also put a whole peacan on top of each c ookie. Watch them go!! Love them. Are going to bake some today for hubby yo take to work. Will do them again & again.
Debbie Williams

Christina D

This is a beautful variation on the ginger cookie. They were a huge hit when I tested them on my co-workers and have been added to the perminent holiday dessert menu. They really do freeze beautifully when wrapped in wax paper rolls — just slice them up straight out of the freezer and into a cookie sheet.

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