Coconut and cardamom cookies

by Sarah on September 28, 2011

Coconut cardamom cookies

September has zipped by in its usual unalloyed craziness. We arrived home a week later than expected, greeted by minor domestic crises and to do list that swirled around the block. The washing machine, drier and the hot boiler clonked, hummed and whirred their last, while the laundry threatened to take over the house. And because the education system is administrated like a summer camp, I was on a perpetual relay to stock up on essential school supplies. In the midst of all this, I also had a job interview….

Yes, I was back home in Israel with a mega dose of culture shock; loud, urgent and thirty notches more intense than the backwoods of Newfoundland. Somehow, cruising around North America in vacation bliss, I had inadvertently shed my protective shield and was unprepared for the real world. Woa, it hit me like a sledgehammer when I returned.

On the upside Totach (Rambo), our Labrador retriever was giddy with joy to see us, albeit looking more like a walrus than a dog. Our neighbors, worried we abandoned our pet in the back yard for the summer fed him each evening, not realizing a neighborhood boy was doing the same thing in the morning.

Normalcy has regained its foothold; at least, all the little offsets and surprises don’t bother me as much. As for the interview, I am happy to report I start my new job next week. I’ll be going back to work part time in biology, something I have not done in a rather long time. This of course means that I need to be much more efficient if I want to fit grape leaf rolling sessions or a trip to the market in my week. The kids are also going to have to do their fair share of chores around here.

Finally, I wrote two articles over the summer which I never had a chance to share, please read about my trip to the Balabasta Festival in Jerusalem and my grandmother’s slow cooked wheat.

For now I want to wish those celebrating a happy and healthy new year!

 

coconut cardamom cookies

Coconut and cardamom cookies

During the Jewish New Year it is a custom to serve light colored foods, symbolizing a year of light and not darkness. These cookies are made according to a recipe by Creative Saga but I changed it to fit the ingredients available to me and added an egg. Instead of the atta and maida (two varieties of flour used in Indian baking) I used all purpose flour.

Coconut and cardamom cookies

1/2 cup unsalted butter

1 egg

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

3/4 cup sugar

3/4 teaspoon cardamom powder

1/2 cup desiccated coconut

Preheat the oven to 165°C ( 330°F). Combine the sugar and butter and mix until creamy. Add the egg and blend until incorporated. Add the cardamom powder, flour, baking soda and the desiccated coconut.

Roll out portions the size of a pecan and arranged them on a tray lined with parchment paper. Flatten each ball slightly with your palm or the back of a large spoon. Bake the cookies in the preheated oven for 20 minutes.

Remove from oven and cool on a cooling rack. Serve with tea.

 

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