These delicious little cookies are loaded with flavor.
Enjoy them with a fresh pot of tea or your morning coffee. Bonus - they are dairy-free!
Persian Lime & Cardamom Tea Cookies
Persian Lime Cardamom Tea Cookies
Cheryl Neruda
15 minutes
30 minutes
Desserts
Nothing beats a batch of cookies hot and fresh out of the oven. First time my mom, Cheryl, made these, they surprised me very much. They look like a snickerdoodle or some small, average looking cookie. Oh but then you taste them.... and wham you are met with a burst of lime and then afterwards cardamom just dances around your mouth. And I LOVE cardamom! Cardamom and lime are just meant to be tother in this cookie. Great dipped in a black tea!
Ingredients
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1 C granulated sugar
1/2 C Persian Lime Extra Virgin Olive Oil
1 large egg, whisked
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1 1/2 C unbleached flour
1/2 tsp salt
1 tsp baking powder
1 tsp ground cardamon
Directions
Preheat oven to 350º F. In a large mixing bowl, add sugar, oil, and egg. 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 beating in little by little, until no dry flour remains. Scoop 2 teaspoons of dough per cookie, and place rounded mounds on a greased or parchment lined cookie sheet. Bake in the center of the oven for 10 minutes. Increase the heat to 425º F and bake for an additional 2 minutes to create a crackly golden exterior. Remove cookies to a rack to cool. Repeat with remaining dough.
