SAVEUR - - Cardamom -

MAKES 15 COOKIE SAND­WICHES Ac­tive: 1 hr. 30 min. • To­tal: 10 hr. In many parts of the world, from Asia to the Amer­i­cas, car­damom finds its way into cook­ies. While choco­late and car­damom are a less tra­di­tional pair­ing, the creamy dairy notes of high-qual­ity milk choco­late make it a nat­u­ral match for the spice’s fra­grant, slightly minty notes. Once it’s well-chilled and whipped, this loose ganache takes on a con­sis­tency sim­i­lar to airy choco­late but­ter­cream. Since the ganache will firm up after fill­ing—and help soften the cook­ies to a just-right con­sis­tency—re­sist eat­ing these sand­wiches un­til they’ve had a few hours to set in the fridge. FOR THE GANACHE: 1½ cups heavy cream 5 green car­damom pods, cracked open with a knife or in a mor­tar and pes­tle 7 oz. high-qual­ity milk choco­late, finely chopped (1½ cups)

FOR THE COOK­IES: 2⅓ cups all-pur­pose flour 2½ tsp. bak­ing pow­der 1¾ tsp. kosher salt 8 oz. (16 Tbsp.) un­salted but­ter, soft­ened 1½ cups sugar 1 large egg 1 tsp. pure vanilla ex­tract 1 In a small pot, add the cream and car­damom pods; bring to a sim­mer over medium heat. Re­move and set aside to steep for 1 hour.

2 Set a fine mesh strainer over a heat-re­sis­tant medium bowl. Strain the cream, press­ing on

the car­damom pods to ex­tract as much liq­uid as pos­si­ble. Re­turn the cream to the pot. Place the choco­late in the bowl and set aside.

3 Set the pot of cream back on the stove over medium heat and bring to a boil. Pour the hot cream over the choco­late, and let rest for 5 min­utes. Set a fine mesh strainer over a glass mea­sur­ing cup. Whisk the choco­late mix­ture un­til fully smooth and pass through the strainer, then cover tightly with plas­tic wrap and re­frig­er­ate for 8 hours, or overnight.

4 In a large bowl, sift the flour and bak­ing pow­der, then stir in the salt. In the bowl of a stand mixer fit­ted with the pad­dle at­tach­ment, add the but­ter and sugar. Beat on medium speed un­til light and fluffy, 3–4 min­utes. Add the egg and vanilla, and beat, scrap­ing down the bowl and pad­dle once or twice, un­til com­bined. Turn down the mixer to low speed, add the flour mix­ture, and con­tinue mix­ing un­til a ho­moge­nous dough forms (do not over­mix). 5 Turn the dough out onto a sheet of plas­tic wrap, press into an inch-thick layer, and wrap tightly. Re­frig­er­ate for at least 1 hour, or up to 1 week be­fore bak­ing.

6 When ready to bake, pre­heat the oven to 350°F, and line 2 bak­ing sheets with parch­ment pa­per.

7 Di­vide the dough into 2-ta­ble­spoon scoops (you should have 30 to­tal). Roll each into a ball and stag­ger them on the pre­pared bak­ing sheets, leav­ing at least 3 inches be­tween them. If they do not all fit on 2 sheets, re­frig­er­ate the re­main­ing balls and bake in batches.

8 Bake the cook­ies, ro­tat­ing the pans on the racks once half­way through bak­ing, un­til they are puffed slightly and lightly golden at the edges but still soft, 11–14 min­utes. Re­move and let the cook­ies cool com­pletely on the bak­ing sheets. If bak­ing a sec­ond round of dough, be sure the bak­ing sheets are cooled to room tem­per­a­ture be­fore adding the next batch.

9 When the cook­ies are fully cooled, fin­ish the ganache: Trans­fer the choco­late mix­ture to the chilled bowl of the stand mixer. Us­ing the whisk at­tach­ment, beat the ganache on medium speed un­til it is thick­ened and holds soft peaks, 20–30 sec­onds . On one­half of the to­tal sugar cook­ies, pipe or spoon 2 ta­ble­spoons of the ganache. Top each with an­other cookie to form a sand­wich. Re­frig­er­ate the cook­ies in a sin­gle layer un­til the ganache is firm, 1 hour. Serve, or trans­fer to an air­tight con­tainer and serve within 3 days.

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