Cardamom cookies from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 296) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jardimc on March 10, 2024

    The cookies came out dry, overly sweet and slightly burned even though I pulled them out at 16 minutes, instead of the required 17 to 20 minutes. Next time, I’ll follow the ingredient quantities from Silver Palate, and reduce the temp to 325F for 17 minutes because I just love cardamom. I have had such poor luck with Naomi Duguid’s recipes, I often wonder if she tests them at all. On the other hand, the ethnographic insights she provides are interesting and educational which I like a great deal.

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