Cardamom and Persian lime olive oil cookies
For this recipe you will need the following:
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 olive oil
2 large eggs, whisked
Directions:
Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing 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 flour remains.
Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at 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 an additional 2 minutes to aid in creating a crackly golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough.
Yields about 48 cookies
For this recipe…
Zesty, fragrant Persian Lime essential oil is married with UP Certified Extra Virgin Olive Oil in this delightful and versatile infused olive oil. Use it almost anywhere! It can lend dramatic flavour to both sweet and savoury applications. Think tea cake, biscotti, salad dressings, marinades, drizzled over vegetables, in cakes, for homemade lime mayonnaise, aioli, and granola. Use it to take your recipe to the next flavour dimension. We’ve also found it to be fantastic with fish, poultry, ceviche, Latin inspired recipes, salsa and more. Try paired with Honey Ginger White Balsamic, Pomegranate Balsamic, or Blackberry-Ginger Balsamic.
All Natural
No artificial flavours, colours or additional ingredients