Let’s talk about Garam Masala.
If you read this blog, you may wonder why I love this ingredient so much.
Garam Masala appears often in my baking recipes–never as an afterthought but instead as a necessary ingredient that makes everything better.
When most cooks and bakers are incorporating allspice, pumpkin spice, ginger, and a few more spices to their beautiful holiday recipes, it seems only appropriate to give Garam Masala a try.
Garam Masala is a mixture of toasted peppercorns, cloves, cinnamon, cumin, cardamom, and sometimes a few other spices. Try it on your fried chicken or add it to your dry rub. It’s great in your hot chocolate.
Christmas Shortbread Cookies
- 1 cup unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla
- 1/2 teaspoon garam masala
- 1 tablespoon orange zest
- 2 cups all purpose flour
You’ll also need:
- White, red and green nonpareils
- Pearl sugar or sparkling sugar
- Two baking sheets lined with parchment paper
Preheat oven to 350° F. Beat butter and confectioners’ sugar with an electric mixer until creamy. Add vanilla, garam masala and orange zest. Beat well, scraping down the side of the bowl. Add flour and beat for about 1 minute. Shape mixture into 1/2-, 3/4- inch balls. Roll balls in nonpareils or sugar. Place balls on baking sheet.
Bake 10 to 15 minutes or until bottoms of cookies are light brown.