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.
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
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.