These spice laden gems are not overly sweet which is a nice change from the chocolate coated chock full of chips cookies my kids want me to make. Not too sweet with plenty of flavor and the smaller size means you can have three and not just one. And yes you really need to grind your own nutmeg and cardamom, it does make a big difference. You can adjust the clove and cardamom to taste. I go easy on the clove and heavy cardamom.
If you are a ginger freak like me then these are the perfect cookie. They are easy to make in the food processor. They are kind of like shortbread packed with ginger and cardamom. I got this one out of the newspaper some time back, it was by Linda Faus. Warning!!!! These have serious addiction potential.
This recipe is very easy and can be adapted to many applications. I cook it dry for tacos and nachos, leave it wetter and put it over beans and rice.
When you move it to the skillet you can add spices to it but it really does not need it. Sometimes I go with a little cumin and arbol chilly powder just to mix things up. I have also used bone in loin chops when on sale.
Bone in gives the liquid more flavor and lip smacking goodness.
This was given to me by Stephanie Johnson.
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