What do you do when you’re a baker and your bestie is allergic to cinnamon? You develop a cinnamon-free spice mix just for her. Behold, Amanda’s Holiday Spice: a blend of ginger, nutmeg, cloves, and cardamom. It’s sort of like gingerbread spice meets apple pie spice, a wonderfully warm blend of some dynamite flavors.
I’m a big fan of making your own spice mixes, so here’s how you make this one: take 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon cloves, and about 1/4 teaspoon cardamom; mix it all together and taste. I added a few dashes more of nutmeg and cardamom for a total of about 2 teaspoons of spice. Store homemade spice mixes in small jars right alongside your regular spices so you can toss them into recipes whenever you like.
P.S. – these treats are on their way to Amanda and her family in California right now as a Thanksgiving gift, because I’m more grateful for her than I can say.
- 1 cup unsalted butter, slightly softened
- 3/4 cups sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 10 ounces (about 2 1/3 cups) flour
- 2 teaspoons Amanda’s Holiday Spice Blend
- Demerara sugar, for sprinkling
Preheat oven to 300 degrees. Lightly grease two 8-inch round cake pans.
In a mixer fitted with the paddle attachment, cream together butter, sugar, salt, and vanilla extract. Add flour and spice mix and beat to combine completely. The dough will be ready when it pulls away from the sides of your mixing bowl.
Divide dough in half and press into the bottom of each cake pan, using the palm of your hand to create an even surface. Sprinkle the top with Demerara sugar, about 1/8 cup on each, then gently press the sugar into the top of the dough.
Bake for 32-35 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice into 16 wedges, then place wedges on a wire rack to cool completely.
Store at room temperature for up to 5 days (or mail to your best friend).