Cardamom and Persian Lime Olive Oil Cookies

Posted on October 22, 2015 by Tommye Solem

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. 

Posted in Desserts



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