3 cups unbleached organic flour
2 cups granulated sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons green cardamom seeds, freshly ground
1 cup Persian Lime infused olive oil
2 large eggs, whisked
Preheat oven to 350˚F.
In the bowl of a stand mixer fitted with 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 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 centre of oven for 10 minutes.
Increase heat to 425˚F and bake for an additional 2 minutes to for a crackly golden brown exterior. Remove cookies to a rack to cool. Repeat with remaining dough.