I am always looking for some cookie that sounds like something I have never tried before. I am familiar with tamarind from my years living in Mexico, though I admit I never developed a taste for the candy Mexicans make with tamarind, sugar and chile. I like Indian food but admit, as well, that I am not too familiar with many of the ingredients used in Indian cooking. I had the garam masala but had to go online to buy tamarind paste and jaggery. This was a fun cookie-baking adventure.
2 5/8 cups all-purpose flour, (12 ounces)
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoon ground ginger
1 teaspoon garam masala
¾ cup butter
1¼ cups powdered jaggery, sifted (see note 1)
1 teaspoon vanilla extract
¼ cup molasses
2 heaping tablespoons tamarind paste (see note 2)
½ cup granulated sugar, for rolling (see note 3)
1. In medium bowl, combine flour, baking soda, salt, ginger, and garam masala. Whisk to combine. Set aside.
2. Using a stand mixer fitted with the paddle attachment, cream butter and jaggery until light and fluffy.
3. Add egg and vanilla to butter mixture. Mix to combine.
4. In small bowl, combine molasses and tamarind paste. Add to butter mixture. Mix to combine.
5. Set mixer speed to low. Add dry ingredients in 3 installments, scraping down sides of bowl between additions, until combined.
6. Transfer dough to a resealable glass or plastic container. Chill thoroughly, at least 2 hours and up to 3 days.
7. Heat oven to 350 degrees. Line baking sheets with parchment paper. Put granulated sugar in a small bowl.
8. Portion and shape dough into 20-gram (1 tablespoon) balls (*see note 4) Drop each into the bowl of sugar and roll to coat. Transfer cookies to the prepared baking sheets, leaving at least 2 inches between each.
9. Bake until the cookies are golden underneath but still quite tender, 13-15 minutes. Let cool 2-3 minutes on baking sheets. Transfer to wire racks to cool completely. The cookies will crisp as they cool.
1. Jaggery is unrefined palm sugar. It is like Mexican piloncillo, which is made of cane sugar.
2. Make sure to use tamarind paste, not concentrate.
3. I prefer Sprinkle King Con AA White Coarse Sugar. I get it from supplyvillage.com.
4. I always use a cookie dough scooper. Well worth the investment.