These are a little different. I had to make the garam masala, a spice – can you even buy that? I couldn’t find it – but it turned out well. And, in making the garam masala, I had to substitute a lot of spices. If you Google “garam masala,” a recipe will come up for the ORIGINAL formula and recipe, but mine is a bit different. Overall, the cookies tasted like pumpkin pancakes. They were good, don’t get me wrong, especially if you’re not a big chocolate person. They look flat (actually, they ARE flat) but I changed the recipe so if/when you make them, they will be thicker. Yum! (The italicized ingredients are the garam masala ingredients – make ahead of time!)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup unsalted butter, room temperature
1 egg, room temperature
2 cups all-purpose flour
1/4 teaspoon salt
1 1/4 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
3/4 teaspoon garam masala:
1/8 teaspoon cumin powder
1 teaspoon cinnamon
1/8 teaspoon black pepper
1/8 teaspoon nutmeg
Mix all and put in dry skillet for 5 minutes on medium-high heat
3/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
1. Preheat your oven to 350 degrees F and grease and/or line a 8×8 or 9×9 pan. Beat together the sugars and butter until light and fluffy, 3-5 minutes. Beat in the egg and scrape down the sides of the bowl with a rubber spatula.
2. No need to combine the dry ingredients in a separate bowl, just add in the flour, salt, ginger, cinnamon, garam masala mix, cloves, pepper, allspice, and nutmeg and beat gently until everything is thoroughly combined. Don’t over-mix, though. If everything isn’t quite coming together in your mixer, finish it up by hand.
3. The dough will be very similar to a cookie dough, so I found it easiest to press it into the prepared pan by hand. Don’t worry if it looks thin, it’ll puff up when baking. Bake at 350 degrees F for 22 minutes, until the dough no longer wiggles when gently shaken and the dough is a very light brown.
4. Dust the top with powdered sugar after they have cooled. Enjoy!
Adapted from Crepes of Wrath