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Posts tagged ‘cardamom’

Cardamom Old Fashioneds, adjusting old favorites

I had a lot of grand plans to write a post tonight about how I develop and test cocktail recipes. I was going to talk about ratios of ingredients and categorizing types of drinks and where to get inspiration and all sorts of other helpful tips and guidelines. But it’s been a surprisingly long week, especially considering it’s only Tuesday evening, and I’m ready to head on into the relaxation part of the evening. Apologies.


I will say this, though – flavoring simple syrups is one of the easiest and most adaptable ways to play with cocktails, and it’s a method I rely on a lot when I’m thinking about new flavor combinations. The inspiration for this one came from a drink we made in Chicago last weekend, visiting a friend who is experimenting with making homemade bitters. (Hi, Todd!) After dinner on Friday we explored a bit with his bottles and jars of extracts and put together a drink resembling an Old Fashioned with rye, cardamom extract, bitters, and a bit of sugar. The combination of cardamom and rye was smooth, sweet, and warming, a completely natural extension of the flavors in both, and I knew I’d want to continue playing around with the idea when we came home. Read more

Saffron-cardamom birthday cake with rosewater buttercream

It’s no secret that I like to make food for other people (perhaps even more than I like to make it for myself), and something I’ve enjoyed most recently is putting together items at custom request. Someone dreams up something particular – maybe a little off the beaten path – and I test and experiment and tweak to put it together.


A “glitter Persian cake” was requested, and a glitter Persian cake was received.
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Orange-cardamom ice cream

When we were in San Francisco (Remember? Remember when we went to San Francisco and frolicked in its culinary pleasureland? Remember how amazing that was? Sighhh ….), we went to this place. I’d heard and read about it for a few years and had always wanted to go, but it suffers greatly by being a dessert-oriented business in close proximity (as in within 1 block) to this other place, which means my Mission-based dessert capacity is almost 100% always directed elsewhere.  But a 4-day trip to San Fran meant  daily trips to the Mission, finally a good time for Bi-Rite (as well as a stop to Pizzeria Delfina, since my Mission-based lunch capacity is also generally spent at Tartine). Read more

Cardamom, love.


How in the world is it possible that I have not posted these here? Because not only are they one of the most frequent items on rotation in our kitchen, but the entire world should know about these cookies. When we first bought our cookie gun a few years back, we thought we’d play it safe with one of the recipes that came tucked in the instructions – a simple vanilla spritz cookie. With a bit of surprise, we noted the cardamom included halfway down the list of ingredients. It’s not often that the recipes included with a cooking gadget – a fairly kitschy, Midwestern cooking gadget at that – would include something so exotic. But we tried it, and were immediately hooked. I think that year during Christmastime we made about three or four batches, even making a batch to bring with us when we traveled so we wouldn’t be without them. We got others hooked, and responded to requests for the recipe and for batches to be sent in the mail. We continued to make them well after the holiday season had passed, and even chose them as the favor at our wedding.

Wedding_cookiesPhoto from the always-amazing Erin Hearts Court.

Whether you have a cookie gun or not, these cookies are easy and well worth making. I’ll post the same variety of baking instructions that I did for the butter cookies, a few weeks back.

Vanilla-Cardamom Spritz Cookies

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 cup sugar
  • 1 egg
  • 2 1/2 tsp. vanilla
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. salt
  • 2 1/2 cups flour

– Preheat oven to 375 F.

– Cream together butter and sugar in a large bowl – use an electric mixer or stand mixer set on medium speed and beat until light and fluffy, about 3-5 minutes.

– Beat in the egg, vanilla, cardamom and salt using the mixer, then stir in the flour with a spoon.

– Put dough in the cookie gun and press cookies onto ungreased baking sheets. Bake for 10-12 minutes, until lightly golden. Cool on the sheets for 1-2 minutes, then cool on wire racks.

– If you want to roll out the dough and use cookie cutters: Divide the dough in half and flatten roughly into 1/2-inch thick disks; wrap in plastic and chill for at least two hours. Roll out to approximately 1/4-inch thick and cut with cookie cutters, dusted with flour as necessary if the dough gets a bit sticky. You can always chill the dough again if necessary to firm it up. Bake as directed above.

– If you want to slice logs of dough (always a desire of mine): Divide the dough in half or thirds and form into logs (round or square or any shape, I suppose) as wide across as you want your cookies to be. Wrap in wax paper or plastic and chill for at least two hours. Slice into cookies approximately 1/4-inch thick slices; bake as directed above.

– If you want to make hand-formed cookies, roll into ball approximately the size of a ping pong ball (or really whatever size you want) and press into approximately 1/4-inch thick cookies. Bake as directed above.