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GOODNESS
Cardamom: This is a delicious spice with a citrus-like aroma that adds a wonderful flavor to Indian foods, among others. It is also know to be good for your liver, which in turn is good for entire body, since your liver helps you detoxify your blood. It is also good for your digestion, and is known to help with gas and the cramps that causes. The only caveat is that you might want to hold off on the cardamom if you are worried about gallstones. Otherwise, it can be a great addition to your recipes.
Nutmeg: What would egg-nog be without nutmeg? But this sweetly aromatic spice is good for much more. As well as flavoring cakes and fruity desserts, it works wonderfully with strong vegetables like cabbage and cauliflower.
Nutmeg quickly loses it's flavor when ground, so get whole kernels and grind them just before using them. The taste is a sweet blend of woody pine and cloves.
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Recipe

Danish Diamonds

serves
prep time: 10
cook time: 3

ingredients

  • 1 cup sugar
  • 3 eggs, beaten to blend
  • 1/4 cup whipping cream
  • 3 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • Vegetable oil (for deep frying)
  • Powdered sugar

directions

Combine unsalted butter and 1 cup sugar in large bowl. Using wooden spoon, stir mixture until well combined. Whisk eggs and whipping cream in small bowl to blend. Gradually mix egg mixture into butter mixture. Sift flour, baking powder, salt, ground cardamom and ground nutmeg into medium bowl. Add to butter mixture and mix until soft dough forms. Divide dough into 4 pieces. Wrap each dough piece tightly in plastic, flatten each into disk. Refrigerate dough pieces overnight.

Roll out 1 dough piece on floured work surface to thickness of scant 0.25 inch. Cut dough into 2 inch-wide strips. Cut strips crosswise and diagonally at 3 inch intervals to form diamond shapes. Cut 1.5 inch-long lengthwise slit in center of each diamond. Gently push 1 end of 1 pastry corner through slit and gently pull end back toward its original position. Place on ungreased cookie sheet. Repeat with remaining diamonds. Gather scraps, reroll and cut out additional diamonds. Cover and refrigerate diamonds while rolling and shaping remaining dough disks.

Pour vegetable oil into heavy deep skillet to depth of 2 inches. Heat to 350 degrees. Add 5 cookies to oil and fry until puffed and golden brown on both sides, turning once, about 3 minutes. Using slotted spoon, transfer to paper towels and drain. Repeat frying of remaining cookies in batches.

Fill large plate with powdered sugar. Roll cookies in powdered sugar to coat. (Cookies can be made 1 week ahead. Store between sheets of waxed paper in air-tight containers at room temperature.)