If you were to do a search on my blog for garam masala you’d find the usual suspects. A pot of lentils and apples might be involved. Maybe you’d stumble over chickpeas and tomatoes or tofu with squash. Cauliflower and coconut milk? Sure. Now, I can add cookies to the list. Perhaps the thought of adding curry to your cookies might scare you a little or maybe you’ll run to the kitchen and bake up a batch like I did. I hope you’re the latter, but if not, I think you can easily be convinced that garam masala doesn’t have to be served alongside brown rice.
Think gingersnap spice cookies. Spicy and redolent of cinnamon, cardamom, and a hint of black pepper. These are warm tasting cookies and perfect for a rainy Saturday downpour because apparently where there’s sun, a rainy string of days is sure to follow. So while I’d love the sun, I’ve got cookies and really tasty and wonderful ones at that. No complaints here.
These are vegan so they are perfect if you swing that way or are out of eggs like I was. I used a vegan margarine because I apparently do not grocery shop enough and was out of butter, but I’m sure these would turn out beautifully with butter too. The original recipe uses a garam masala spice powder, but I only had my standby Patak’s paste. And because the paste is oily and wet, I subbed out a teaspoon of the butter to compensate and it worked out just fine. However, please watch out when you bake them – these are spreaders, so I baked six to a pan without incident. In fact, they are pretty perfect looking cookies if I might be so bold.
I baked these for about 12 minutes which resulted in a crisp and crunchy cookie with a slightly chewy interior. If you want a chewier cookie, bake for 10 minutes and let them sit a bit in the pan to firm up before transferring them to a cooling rack.
elsewhere: So much good stuff is going on! Over at Poppytalk, I roast some frozen berries with vanilla which makes a wonderful sauce for yogurt or just about anything – get the recipe and thank me later! At ReadyMade, I make 2 wonderful summer drinks starring Aperol, a fantastic bitter orange liqueur. My husband’s hand makes a fine model so go check it out! And because we’ve got to ground ourselves with a bit of greens, I talk about ridding yourself of your salad rut. You need this.
vegan garam masala cookies
(adapted from peach and plum)
1/2 c vegan margarine
1/2 c brown sugar
1/4 c granulated sugar
1/2 t vanilla extract
1 t garam masala (paste or powder)*
1 c flour
1/4 t salt
1/2 t baking soda
1/2 t cinnamon
1/4 t cardamom
Preheat oven to 375F. Mix together the margarine and sugars together until fluffy. Add in the vanilla and garam masala paste and mix until incorporated.
Add in the flour, salt, baking soda, cinnamon and cardamom and lightly stir until combined.
Drop about a tablespoon into your hands and roll into a ball. Flatten slightly and place on prepared cookie sheet (ie. covered with silpat or parchment paper). I added only 6 cookies to a sheet because these cookies do spread a lot. Bake for 10-13 minutes and let cool on cookie sheet for 5 minutes before transferring to a rack to cool completely. Makes 12 cookies.
*If using paste, remove 1 teaspoon of margarine from the ingredient list.