Large curry and cardamom cookies

Curry and Cardamom Cookies

Susan Wittig Albert writes mystery stories. Her main character owns an 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.

Yield: Yields approximately 6 dozen cookies

Featured Ingredients

Madagascar produces most of the vanilla sold commercially, and consequently is the quintessential, familiar vanilla flavor for most... Size Options
$44.99 Bottle, 8 fluid oz
Sweet Curry Powder is by far the most popular of our curries; it will give you a wide range of flavors without too much heat. This curry... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.0 oz)
Cardamom spice has a pungent yet elusive flavor, resinous and dark with hints of eucalyptus. Ground cardamom is a crucial ingredient in... Size Options
$11.49 Glass jar, 1/2 cup (wt. 2.4 oz)

Curry and Cardamom Cookies 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 ΒΌ-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.

Yield: Yields approximately 6 dozen cookies
Helpful Hints

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)


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Shannon M

I was looking for a recipe that called for ground cardamom. I had never cooked or baked with it before, so I wanted to try something completely new. This was it. Wonderful! Such a great balance of spice and sweetness. If you are looking for a different, yet subtle cookie (not too sweet, not too spicy) then this is it. Mine turned out very flat and crisp, but that could be due to that fact that I had to modify the recipe for a gluten free diet (no wheat flour). Even with the alternative flours this was a fantastic cookie.

Jane R

These cookies are unbelievable! The only cardamom I had on hand was still in the pod so I had to split them open and crush them with a mortar and pestle, but so what! Totally worth the effort. The dough rolls easily into logs for chilling, slices up neatly, and bakes to perfection, filling the house with an intoxicating aroma. All this before eating....and are they ever tasty.

Rosemary O

I was in the Central Street store stocking up on spices, including cardamom, when one of the sales women over heard my order and mentioned that there was a curry and cardamom cookie recipe at their web site. I didn't even realize that there was a recipe section!
These cookies are wonderful, especially for the holidays with just the right amount of spice and sweet. People love the flavor but can't put their finger on what's in it. They are always surprised, and then ask for another!

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.

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

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!)

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)


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.

Kelly Goldsberry

**i subed pumpkin the second time... even BETTER

Kelly Goldsberry

Simple, quick, DELISH!!


I just baked it tonight and it was absolutely delisious the only thing I did was halved the recipe

Sally Boyd

I made these cookies and shared them with friends. They were a hit! Thank you so much. I’m hooked on your books as well.


I went to an Iron Chef party where curry was the secret ingredient and these cookies won 1st place. Fantastic recipe!