Ingredients
3 cups unbleached organic flour
2 cups granulated sugar
1 tsp salt
2 tsp baking powder
2 tsp green cardamom seeds, freshly ground
1 cup Persian Lime Infused Olive Oil
2 large eggs, whisked
Directions:
Preheat oven to 350. In the bowl of a standing mixer fitted with the paddle attachment or in 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 into the wet ingredients in 3 additions, beating in between additions until no dry flour remains. Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds about 1 & 1/2″ apart onto a well greased or parchment lined cookie sheet. Bake ten minutes. Increase the heat to 425 and bake for an additional two minutes to aid in creating a crackly golden brown exterior. Remove cookies to a rack to cool. Yields about 48 cookies.