April 21, 2009

Cardamon-Walnut Cookies

Based on our previous articles, one might think that the Evolution Kitchen is anti-dessert. Fact is, we love dessert, but not the ultra-sweet, glazed, creamy, heavy kind of glop that most people associate with dessert. If you're still hungry enough to eat a 500 calorie brownie after dinner, then you obviously didn't eat enough food prior to dessert.

Dessert should be the period at the end of the sentence, not an entire phrase. We're more into delicate sweets, those that are spicy or tart, not simply sugary. We prefer sugar to enhance the background flavors, just as salt is supposed to bring out the flavors underneath it. Sugar should never be the flavor.

This recipe is lightly sweetened to enhance the cardamom and walnut. Cardamom is a unique spice that is completely foreign to the SAD. Its taste works well in desserts and beverages, as well as in curries. This recipe has been converted to be gluten free, and the sugar has been cut back somewhat. Warning: this still has a lot of butter in it!

Cardamom-Walnut Cookies



½ c powdered sugar
½ t cardamom


½ c sugar
1½ t cardamom
1 c (2 sticks) butter, at room temperature
2 t vanilla extract
1 t grated lemon peel
¼ t salt
2 c gluten-free flour (Or the blend below)
1½ c walnuts, toasted and finely chopped

Gluten-Free flour blend:

1 1/8 c brown rice flour
¾ c tapioca flour
4 t sugar
2 t xanthan gum
pinch of gelatin or agar agar


1. Mix the dusting in a bowl and set aside.

2. Combine sugar, butter, vanilla, cardamom, lemon peel, and salt in a large bowl. Using a hand mixer or spoon, mix until well blended. Add flour and chopped nuts. Beat some more until smooth.

3. Gather dough in ball and wrap in wax paper. Chill for at least one hour.

4. Preheat oven to 350°F. Spray two cookie sheets lightly with oil. Using your hands, roll dough into ¾-inch balls and place on cookie sheets.

5. Bake cookies until golden, about 25 minutes. Let cool 5 minutes on sheets.

6. Roll the warm cookies in the dusting mixture. Cool completely before storing.

No comments:

Post a Comment