Curry and Cardamom Cookies
Crisp cookies flavored with curry and cardamom, studded with pecans. Easy slice-and-bake recipe for tea parties and make-ahead baking.
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
- Bright savory-sweet flavor from curry and cardamom with crunchy pecans.
- Slice-and-bake method: chill dough into logs, slice 1/4 inch, bake 12-14 minutes.
- Chill dough at least 4 hours, tweak bake time to control crispness, and freeze dough or baked cookies for later.
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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.
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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)
Frequently Asked Questions
How do I get softer cookies instead of very crisp ones?
Slice the logs a bit thicker and cut 1 to 2 minutes off the baking time. Remove cookies from the oven when the edges are golden but centers look slightly pale. Let cool briefly on the baking sheet, then transfer to a rack. Storing in an airtight container with a slice of bread will help soften them over a day or two.
How can I stop the cookies from spreading or flattening?
Keep the dough well chilled before slicing and bake from a cold or room temperature sheet. Make sure the butter is not overly soft when you form the logs. If slices get too soft while working, pop them back in the fridge for 10 to 15 minutes before baking.
Can I freeze the dough or the baked cookies?
Yes. Wrap the chilled dough logs tightly and freeze up to 3 months. Slice and bake from partially thawed logs or chill slices before baking. Baked cookies freeze well up to 2 months; thaw at room temperature.
What can I use instead of pecans or if I need a nut-free option?
Omit the pecans or swap them for seeds like sunflower or pumpkin seeds for crunch. You can also add toasted shredded coconut or extra spices. If you need a strict nut-free kitchen, omit nuts entirely and check labels for cross-contamination.
What type of curry powder and cardamom should I use?
Use a mild or sweet curry powder so it enhances rather than overwhelms the cookie. For cardamom, freshly ground seeds give the best flavor but pre-ground works fine. Start with the recipe amounts and adjust slightly next time if you want stronger spice notes.
How many cookies does this recipe make and how long do they keep?
Yield depends on log length and slice thickness. Expect roughly 3 to 6 dozen cookies. Store baked cookies in an airtight container at room temperature for 5 to 7 days, or freeze for up to 2 months.
Do I need a mixer to make these cookies?
No. You can cream the butter and sugar by hand with a sturdy spoon. Make sure the butter is soft but not melted for easier mixing. Work the dry ingredients in by hand in thirds until just combined.
How do I get softer cookies instead of very crisp ones?
Slice the logs a bit thicker and cut 1 to 2 minutes off the baking time. Remove cookies from the oven when the edges are golden but centers look slightly pale. Let cool briefly on the baking sheet, then transfer to a rack. Storing in an airtight container with a slice of bread will help soften them over a day or two.
How can I stop the cookies from spreading or flattening?
Keep the dough well chilled before slicing and bake from a cold or room temperature sheet. Make sure the butter is not overly soft when you form the logs. If slices get too soft while working, pop them back in the fridge for 10 to 15 minutes before baking.
Can I freeze the dough or the baked cookies?
Yes. Wrap the chilled dough logs tightly and freeze up to 3 months. Slice and bake from partially thawed logs or chill slices before baking. Baked cookies freeze well up to 2 months; thaw at room temperature.
What can I use instead of pecans or if I need a nut-free option?
Omit the pecans or swap them for seeds like sunflower or pumpkin seeds for crunch. You can also add toasted shredded coconut or extra spices. If you need a strict nut-free kitchen, omit nuts entirely and check labels for cross-contamination.
What type of curry powder and cardamom should I use?
Use a mild or sweet curry powder so it enhances rather than overwhelms the cookie. For cardamom, freshly ground seeds give the best flavor but pre-ground works fine. Start with the recipe amounts and adjust slightly next time if you want stronger spice notes.
How many cookies does this recipe make and how long do they keep?
Yield depends on log length and slice thickness. Expect roughly 3 to 6 dozen cookies. Store baked cookies in an airtight container at room temperature for 5 to 7 days, or freeze for up to 2 months.
Do I need a mixer to make these cookies?
No. You can cream the butter and sugar by hand with a sturdy spoon. Make sure the butter is soft but not melted for easier mixing. Work the dry ingredients in by hand in thirds until just combined.
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.
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.
Simple, quick, DELISH!!
**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.
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)
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!)
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
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.