42
a time, dip first into the egg white and
then lightly roll in the nuts. Place on
the prepared baking sheet spacing
about 1 inch (2.5 cm) apart. Using your
thumb or end of a wooden spoon, make
a indentation into the center of each
cookie and fill with about 1/2 teaspoon
of jam.
Bake by selecting the menu. Remove
from oven and place on wire rack to
cool.
bC 09
Garam
Masala
Cookies
Metal tray
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 heaping teaspoon salt
2 tablespoons garam masala
1 teaspoon cinnamon
1 cup (2 sticks) butter, one
softened
1/2 cup granulated sugar
1 cup packed light brown
sugar
1 teaspoon vanilla extract
2 large eggs
Mix flour, baking soda, salt, garam
masala, and cinnamon in a medium
bowl. Set aside.
In a sauce pan, heat 1 stick of butter
over medium high heat until
completely melted. Keep cooking the
butter until it turns a rich golden brown
color and begins to take on a warm,
nutty smell. This may take up to 6 or 7
minutes. Be careful not to burn your
butter! Pour into a heat resistant bowl
and set aside for 10-15 minutes.
In yet another bowl (sorry), mix brown
sugar, granulated sugar, and softened
stick of butter with an electric mixer,
adding cooled browned butter
gradually until completely combined.
Add vanilla. Add eggs one at a time,
blend until creamy. Slowly add flour
mixture and mix, scraping the sides of
the bowl to ensure even distribution
throughout the dough.
Drop rounded teaspoons of dough on
to an ungreased cookie sheet 2 inches
apart and bake by selecting the menu.
Don’t overbake these cookies – they
should look almost underdone when
you take them out of the oven. Set on
wire racks to cool for 5 minutes, then
remove from cookie sheet to cool
completely.
