These can be iced with an icing consisting of two cups powdered sugar, a lightly beaten egg white, and two tablespoons of maraschino cherry juice or water. If you’d prefer, you may substitute the maraschinos in these cookies with candied cherries.
| Prep Time: | 15 mins |
| Cook Time: | 6 mins |
| Additional Time: | 20 mins |
| Total Time: | 41 mins |
| Servings: | 12 |
| Yield: | 1 /2 cup |
Ingredients
- ¼ cup black cumin seed
- 2 large bay leaves, crushed
- 2 tablespoons green cardamom seeds
- ¼ cup black peppercorns
- 1 ½ teaspoons whole cloves
- 1 tablespoon fennel seed
- 1 teaspoon chopped fresh mace
- 4 cinnamon sticks, broken
- 1 pinch ground nutmeg
Instructions
- Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns, cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
- Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or coffee grinder. Store in an airtight container.
Reviews
Very easy to make. Thank you so much for sharing. I also added some Harissa for extra spice.
So aromatic! Nice for Kashmiri lamb! Perfect in fact!
So aromatic! Nice for Kashmiri lamb! Perfect in fact!
yay! so fresh tasting! love it!
Thanks for sharing. I like to try different garam masala recipes and this one was tops! This is the first one that I tried that used black cumin seeds and fennel. Interesting combination of flavors. I will have to work on incorporating them into my favorite garam masala recipe.