dried cherry, pecan and cardamom krispies
Chocolate chip cookies are arguably the most coveted and beloved cookies in America. I think it goes back to our collective youths, everyone can remember making a batch of the original Toll House cookies and devouring half of the recipe before it ever made it to cookie form. There are quicker, easier substitutes available — though never as good. Refrigerated slice and bake chocolate chippers or even those dry, crumbly packages of Chips Ahoy and the like, which really taste nothing like a home baked cookie.
Truth be told, chocolate chip isn’t my favorite cookie. That is to say, I’m not crazy about the chocolate. (I know, sacrilege.) When I made them, I would always keep one or two cookies loaded with pecans, but sans chips — just for me. I love the buttery-sweet taste of the cookie. I love the crunch of the nuts. But the melty chocolate, which everyone else swoons over — for me, eh – not so much. It got me thinking, why not use that cookie dough as a springboard for something else.
And since I hadn’t posted a cookie recipe in well, ever, I though I should rectify that omission. A quick survey of the pantry came up with dried cherries, pecans and rice krispies. It sounded promising.
When reaching for the vanilla extract, I saw a container of cardamom. Hmmm. Cardamom has a spicy, floral quality that’s more complex than the standard cinnamon sprinkle. I thought it would work with these ingredients.
these thin, crispy cookies
The result was a crispy little marvel with a sweet chew from the dried cherries and a maple-y crunch from the pecans. The rice krispies, which virtually disappear to the naked eye, provided the additional crunch I was hoping for. The cardamom added spice and depth to these buttery cookies. Yum! The perfect cookie. All for me! Except for Scott who can’t seem to pass by without hearing their siren call.
be warned! they’re addictive.
Dried Cherry Pecan and Cardamom Crispies
Ingredients
- 1/2 cup unsalted butter 1 stick, room temperature
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup + 2 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground cardamom
- 1/2 cup pecans
- 1/3 cup dried cherries roughly chopped
- 1/2 cup crisp rice cereal
Instructions
- Preheat oven to 350 degrees. Spread pecans on a baking sheet and bake until toasted and fragrant, about 8 minutes. Remove from oven and let cool.
- In a large bowl combine butter and both sugars. With a hand mixer on medium speed, cream the butter and sugar until light and fluffy. Add egg and vanilla. Mix until combined.
- In a smaller bowl combine the flour, baking soda, salt and cardamom. Whisk to blend. Add flour to butter mixture in 2-3 stages, stirring thoroughly after each addition.
- Roughly chop pecans. Add pecans, cherries, and rice cereal to cookie dough. Stir to combine. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper.
- Bake cookies for 10-12 minutes until lightly browned. Remove from oven. Transfer cookies to a baking rack to cool completely.
Nutrition
Lisa, was looking for a new cookie recipe last Friday and decided t try these. I had some dried cherries and pecans,but no Rice Krispies;so I subbed quick oatmeal. They were delicious!
Sounds fabulous! Glad they worked for you!
Lisa- Once again, great photos. I love the cookie being dunked! I am sitting here sipping a cup of coffee and that photo with the milk dripping off the cookie makes me want to go right to the kitchen and start baking. I love the idea of the dried cherries and rice krispies though not being a big fan of cardamom I think I’ll try half the recipe with the spice and half w/out – always up for trying something new.
Thanks Betty! I hope you enjoy – incidentally, the cardamom isn’t too strong, but you could certainly sub cinnamon or nutmeg if you prefer!