All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Whisk to combine the flour, cardamom, baking powder, 1/2 teaspoon salt, and lemon zest in a large bowl and set aside.
Sift the powdered sugar into another bowl to ensure there are no lumps and set aside.
In an electric standing mixer fitted with the paddle attachment, spread the butter around the bowl by mixing on low for about 20 seconds. Bump the speed up to medium low, and slowly stream in the granulated sugar. Cream the butter and sugar on medium speed for about 2 minutes.
(We are cutting little holes in the butter with the abrasive sugar, and those little holes will expand from the leavening properties of the baking powder during baking so we can get that soft cakey texture for the cookies.)
Scrape down the bowl with a spatula, add the eggs one at a time, and mix on medium until incorporated. Add the vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Mix on low speed until the flour disappears.
Use a number 40 (1 1/2 tablespoons) scoop to portion out your cookies, then roll the portioned dough into small balls. Roll the balls in the sifted powdered sugar, and place on the sheet pan at least 2-inches apart.
Bake for 13 to14 minutes, until the surface of the cookies have cracked and puffed up. The cookies will not be browned. Cool the cookies on a wire rack and serve.
Cook's Note: When you bite into these cookies, you first get through the gently crisp and sweet edge, and your teeth sink into the tender, soft, and cakey interior. These cookies have a unique flavor, as it is a combination of Meyer lemon (often described as a cross between lemon and orange) as well as ground cardamom.
Creaming the butter and sugar together is such an important step. This method ensures that the cakey tender texture characteristic of this cookie is achieved.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Chocolate Cookie Crust Banana Cream Pie
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By genellybean
Virginia Beach,...
on May 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was an amazing tasting recipe. Although it sank and we ended up adding a 1/4 cup of flour, and it worked perfectly, I have also done this recipe with orange zest instead of lemon. DELICIOUS!!
By throbin808
Palmdale, CA
on August 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just recently discovered cardamom & I love it. These cookies taste great & the directions were easy to follow. My only trouble was rolling the cookies because they were very sticky. I ended up just scooping & dropping them into the powdered sugar then tossing the bowl to coat them. The end result is a very scrumptious & soft cookie. Thank you Joanne
By laurielufkin
on May 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These look delicious! I am going to try this recipe for sure~
Read all 3 reviews