CARDAMOM ORANGE ZEST COOKIES
Makes about 3 dozen cookies.
Note: This recipe must be prepared in advance. As the cookies cooled, we decorated with freshly grated orange zest, for additional flavor and color. From Jeanne Nordstrom of St. Paul.
• 2 c. plus 2 tbsp. flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 c. (1 stick) unsalted butter, at room temperature
• 1/2 c. granulated sugar
• 1/2 c. powdered sugar
• 1/2 c. canola oil
• 1 egg
• 1/2 tsp. vanilla extract
• Freshly grated zest from 2 oranges
• 1 tsp. ground cardamom
• 1 1/2 tbsp. granulated sugar
• 1/2 tsp. ground cardamom
• 1 tbsp. unsalted butter, at room temperature
• Freshly grated zest from 1 orange, optional
To prepare cookies: In a medium bowl, whisk together flour, salt and baking soda.
In a bowl of an electric mixer on medium-high speed, beat 1/2 cup butter, 1/2 cup granulated sugar and powdered sugar until light and fluffy, about 2 minutes. Add canola oil, egg, vanilla extract, zest from 2 oranges and 1 teaspoon cardamom, and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
Shape dough into 1-inch balls. Place dough 2 inches apart on prepared baking sheets.
To decorate cookies: In a small bowl, stir together 1 1/2 tablespoons granulated sugar and 1/2 teaspoon cardamom. Grease bottom of a flat-bottomed glass with butter and dip in sugar-cardamom mixture, then press down cookies. Repeat with remaining cookies. Bake until bottoms are golden brown, about 10 to 12 minutes. Remove from oven, cool 2 minutes and transfer cookies to a wire rack to cool completely. Sprinkle with orange zest, if desired.