Recently I've been a little obsessed with the show Unique Sweets. They essentially travel around the US and find the best sweets that fit a particular subject. The best part is that the shops and sweets that are featured really are quite unique and amazing. While watching the show one day I found myself inspired by a donut shop in San Francisco. The donuts sold at Dynamo don't seem like your normal run of the mill donuts, they sell bizarre flavors like Chocolate Rose Geranium Hazelnut and Bacon Maple Apple. There was one donut in particular though that made me want to run to the kitchen, or run to the shop in SF: the apricot cardamom. I am aware that not everyone is a huge cardamom fan but I love the stuff and loved the thought of making a spicy cookie with a sweet jam glaze. Hence was born my Cardamom Ginger Cookie with Sugar Brandy Apricot Glaze.
This cookie will have to rank as one of my favorites. It tastes almost like a chai, has a nice chew to it and they're light enough that you just want to keep eating them, one after another.
Ginger Cardamom Cookie
Sugar Brandy Apricot Glaze
- 1/2 plus 2 Tablespoons confectionary sugar
- 1 tablespoons cognac
- 1 tablespoons milk
- 2 tablespoons apricot jam
Candied Dried Apricots
- 2 tablespoons sugar
- 1/8 cup of whole apricots cut into pieces the size of raisins
Preheat the oven to 350 degrees F.
Combine flour, baking soda, cinnamon, cloves, cardamom, ground ginger and salt into a large bowl. Set aside.
In a large bowl beat the brown sugar and butter and until fluffy, about 3 mins. Add the egg and mix till combined. Finally, add the flour mixture and mix until combined again.
Make dough balls about the size half a tablespoon and flatten between your palms to form a cookie shape. Place on a cookie sheet about 2 inches apart. Bake for 13-15 mins until cookies are a light brown on the bottom. Cool on a wire rack.
While cookies are cooling in a small bowl combine confectionary sugar, cognac, and milk. In in small pot add the apricot jam and place over medium heat. Stir and leave over heat until the jam loosens, about 3 mins. Take jam and combine with sugar mixture. Your mixture should be about the consistency of sugar cookie frosting. If too loose add more confectionary sugar and if it's too thick add more milk.
For the candied apricots, place sugar in a skillet over medium heat stirring as little as possible. After a few minutes your sugar will start to liquify, as it's on it's way to making caramel. Keep an eye on it, stirring every now and again to distribute heat. Once it has completely liquified and is a nice amber color remove pan from heat and add apricot pieces, stirring to coat each piece in the liquid. Turn out apricots onto a non-stick surface and separate pieces from each other with two forks. Be careful not to touch the apricots until cool as the caramel is incredibly hot and can cause nasty burns.
Once cookies are cool, frost each with the sugar glaze and top with a piece of candied apricot. Have questions or see something I missed? Let me know!