Last week, I had some family visiting for tea, and had nothing at home to serve them. I wasn’t in a mood for regular chocolate cookies and since I had already made some shortbread cookies, was looking for something sweet to pair with the tea and those savoury cookies. Some flipping through my archives and visiting some blogs gave me Nags’ recipe for Almond Cardamom cookies.
Since I didn’t have almonds at hand, and had no patience to run to the store, I decided to substitute them with sunflower seeds , which worked great. To give a slight almond flavour, I used some pure almond extract. Also, the original recipe had way too much butter in it, which I reduced slightly, to fit my ideal butter measure, a 100gm butter bar. :-)
Recipe Courtesy – Nags’ Edible Garden
Ingredients [Makes ~4 dozen coin sized cookies]
Butter – 100 gm, at room temperature
AP Flour – 1.5 C
Cardamom seed powder – 1 Tsp
Sunflower seeds – 1/2 C
Sugar – 3/4 C
Salt – 1/4 Tsp
Almond extract – 1/2 Tsp
Thick cream – 1 Tbsp
Preheat the oven to 185 C.
Cream the butter and sugar together. Add the cream, almond extract and mix well.
Sieve the flour , cardamom seed and salt together.
Mix the dry and wet ingredients till they mix just enough. Fold in the sunflower seeds.
Divide into equal coin sized balls, and flatten gently.
Bake for 20 min or till the the cookies turn golden brown.
Cool on a wire rack and serve.
These cookies keep well in an airtight container for up to a week.
What do you think? :-)