3 cups of unbleached flour
2 cups of granulated cane sugar
1 teaspoon of salt
2 teaspoons of baking powder
2 teaspoons of green cardamom seeds, freshly ground
1 cup of Persian Lime EVOO
2 large eggs, whisked
Preheat oven to 350 degrees F
In a bowl, add the sugar, oil and eggs. Beat on medium speed until thick and creamy (about 3 minutes).
In a separate bowl, whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry ingredients remains.
Scoop approximately 2 teaspoons of cookie dough per cookie, and place the rounded mounds about 1 1/2 intervals onto a well greased or parchment lined cookie sheet pan. Bake in the center of the oven for 10 minutes.
Increase the heat to 425 F and bake for additional 2 minutes to aid in creating a crackly golden brown exterior. Remove the cookies to a rack and cool. Repeat with the remainder of the dough.
Yields about 48 cookies.
Recipe from Veronica Foods