Easy to bake and good pairing with a simple cup of afternoon tea.
This special flavour combination of lime and cardamom will make you wanting more 😉
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 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
Ingredients
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 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
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