These delicious little cookies are loaded with flavor despite their short ingredient list. Enjoy them with a fresh pot of tea or your morning coffee. This recipe is dairy-free too!
3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons green cardamom seeds, freshly ground
1 Cup Persian Lime infused olive oil
2 large eggs, whisked
Preheat oven to 350 degrees F.
In a large mixing bowl, add sugar, oil, and eggs. Beat until thick and creamy, about 3 minutes. In a separate bowl, whisk together flour and remaining dry ingredients. Add dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains. Scoop 2 teaspoons of dough per cookie, and place rounded mounds on a well greased or parchment lined cookie sheet pan. Bake in the center of the oven for 10 minutes. Increase the heat to 425 degrees F and bake for an additional 2 minutes to create a crackly golden brown exterior. Remove cookies to a rack to cool. Repeat with remaining dough.