These delicious little cookies are loaded with flavour despite their short ingredient list. And, they’re a snap to make. Enjoy them with a fresh pot of tea or your morning coffee.
This recipe is dairy-free.
Recipe can easily be divided in half.
3 cups unbleached flour
2 cups brown sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon dried ground Cardamom
1 cup SOOC Persian Lime infused olive oil
2 large eggs, whisked
1/4 cup Icing Sugar
SOOC Caribe Coconut Balsamic
Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, Persian Lime Olive 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 in 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 the centre of the oven for 10 minutes.
Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a crackly golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough.
For icing (IF you want), add ‘about’ a teaspoon of SOOC Caribe Coconut Balsamic and stir into the icing sugar. Add more by drops if necessary until it joins together and no crumbs remain. Drizzle over cooling cookies.