Quick and easy lime-cardamom cookies

There are no photos of these cookies because they usually manage to get eaten between the time that they come out of the oven and when I can get my camera out. Here is a picture of a cat with a lime on its head instead. Photo taken from here: http://planetwell.com/sweet-sour-benefits-lime/

I started working again, and I have a three-month old baby who requires inordinate amounts of attention, so it is amazing that I managed to make anything for the Fourth of July, but I did it: lime cardamom cookies…one of my favorites.  Here is the recipe, based loosely off of The New Best Recipe version.

Lime-Cardamom Cookies

Ingredients:

2 cups unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon ground cardamom
2 sticks butter, softened
3/4 cup granulated sugar
2 tablespoons brown sugar (unpacked)
1 large egg
1 1/2 teaspoon vanilla extract
Juice and zest of two medium limes

Method:

Heat the oven to 375 degrees  (or 350 if you want crunchy on the outside, fluffy on the inside cookies).  In a large bowl combine the dry ingredients and whisk them together thoroughly.   In a stand mixer cream the butter and sugar together.  Gradually add egg and vanilla and 1/4 cup lime juice.  Set aside 2 fluffy tablespoons of zest and add the rest to the mixer.  Blend thoroughly.  Add the dry ingredients slowly and stir until just mixed.  Don’t overmix!

In a seperate bowl combine 1/4 cup granulated sugar with the lime zest (you can pulse this sugar/zest mixture in a food processor for a more integrated flavor).  Take a generous tablespoon of cookie dough and drop it in the sugar/lime mixture.  Coat the dough, then place on a greased cookie sheet.  Flaten the dough ball gently with the palm of your hand.  Repeat.

Bake for 15 to 17 minutes until desired cheweyness is attained.

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