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Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
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Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
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preheat oven to 325f. cream together the butter, shortening and sugars and vanilla until the mixture is fluffy. sift together the flour, cardamom, baking powder and salt. blend into the butter/sugar mixture. fold in the chopped nuts. roll teaspoons of dough into balls, place balls onto greased baking sheet, and flatten each ball with the bottom of a juice glass or cookie press dipped in granulated sugar. arrange slivered almonds in a decorative star pattern on top of each cookie. b. bake the cookies 18 minutes or so. remove from cookie sheet and cool.