Aside from losing my driver’s license and not realizing it until I was three people from the TSA agent at the airport, having delays on each plane and shuttle I endeavored to board, missing my train to stay with the friend who would have me in Ipswich meaning instead of seeing her I paid over 100 dollars for a skeezy room by the airport, at the front desk of which I started bawling when the guy asked for my driver’s license… travel to Boston went well.
The godsend was reuniting with my friend Susan briefly outside the MSP terminal. I hadn’t seen Susan since she gallavanted off to India, where she tuned into to recipes like the cookies she so sweetly gifted me before I began all the shenanigans at security. Susan, your cookies were my comfort and consolation all day– thank you. They were delicious.
c/o the lovely Susan Marshall
1 cup unsalted Butter
2 cups Sugar
2 tsp Cardamom Powder (Elaichi)
2 cups Fine Wheat Flour (Maida)
1 tsp Salt
How to make cardamom cookies:
In a bowl, beat the butter, sugar and cardomom powder fro 3 minutes.
Then with the beater going add the eggs one at a time.
When the mixture gets light take it out in a bowl and add the flour and salt with a light hand.
When a soft dough gets prepared with the help of a spoon drop them on a nonstick cookie sheet.
Place them 1/2″ apart.
Bake these cookies in a preheated oven at 325 F for 10 – 11 minutes or till the cookies have a golden color.
Repeat the baking procedure for the remaining dough.