Tiny Cardamom Orange Cookies
Photo: Annabelle Breakey; Styling: Jeffrey Larsen
Hints of cardamom, orange, sesame, and pistachio provide a final Eastern Mediterranean flourish to the picnic. They're so small, you can eat them by the handful.
Picnic tip: Pack cookies in an airtight, crushproof container.
How to Make It
Step 1
1
Preheat oven to 375°. In a medium bowl, thoroughly blend sugar and orange zest, then blend in cardamom. Add butter and beat with a mixer until light and fluffy.
Step 2
2
Beat egg and vanilla into sugar-butter mixture. On low speed, mix in flour.
Step 3
3
Line 3 baking sheets with parchment paper. Drop batter onto sheets using a level teaspoon measure. Top each cookie with a pinch of sesame seeds or nuts if you like. Bake until crisp and brown at the edges, 10 to 12 minutes.
Step 4
4
Transfer cookies to a cooling rack and let cool completely.
Ingredients
1/2 cup sugar
1 teaspoon orange zest
1/4 teaspoon ground cardamom
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1 cup flour
1 tablespoon toasted sesame seeds or chopped salted roasted pistachios (optional)
Directions
Step 1
1
Preheat oven to 375°. In a medium bowl, thoroughly blend sugar and orange zest, then blend in cardamom. Add butter and beat with a mixer until light and fluffy.
Step 2
2
Beat egg and vanilla into sugar-butter mixture. On low speed, mix in flour.
Step 3
3
Line 3 baking sheets with parchment paper. Drop batter onto sheets using a level teaspoon measure. Top each cookie with a pinch of sesame seeds or nuts if you like. Bake until crisp and brown at the edges, 10 to 12 minutes.
Step 4
4
Transfer cookies to a cooling rack and let cool completely.
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