I tweaked a favorite banana bread recipe to give it more texture and flavor. The cardamom adds an unexpected flavor and scent and all the additions really take ordinary banana bread to a delicious new level. Cardamom is a relative of the ginger plant.
I make these as muffins because I am usually too impatient in the mornings to wait for an hour while a loaf bakes. If you want to make a loaf, I would lower the temp to 350 and bake a good while longer, just be sure not to bake it too long- you want it to stay moist. Be aware that some cardamom is fresher and stronger than others, so you may need to adjust the amount depending on how strong it is. Hope you enjoy these as much as we have!
A Christmas tradition handed down from my great grandmother. Some people call these sand tarts or wedding cookies, we called them cocoons because of their shape. Whatever you decide to call them, they are a wonderful, melt in your mouth, not too sweet perfect little two bite cookie.
A responsible parent would say to keep this from the kids....My friend makes this every year for her non sweet eating sister's birthday- that it was her absolute favorite thing. That is pretty high praise, so I had to make it. Once you try it, you will make it often. It has a marvelous texture due to the alcohol- it doesn't freeze as hard as regular ice cream. I think it would also be good with a chocolate crumb crust.
These make a delicious, chewy oatmeal cookie that is perfect for adding things to. I do not like raisins, so I add chocolate chips. I use a cookie scoop that holds a little more than a tablespoon and the resulting cookies are the perfect size for having two without feeling guilty. :-)
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