Olive Oil Cookies
3 cups unbleached organic flour
2 cups granulated cane sugar
1 tsp HIMALAYAN PINK SALT*
2 tsp baking powder
2 tsp green cardamom seeds, freshly ground
1 cup PERSIAN LIME OLIVE OIL*
2 large eggs, whisked
Preheat the oven to 350°F. In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the sugar, oil and eggs. Beat on medium speed or whisk 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 each addition until no dry flour remains.
Scoop approximately two teaspoons of dough per cookie and place the rounded mounds at about 1½ inch intervals onto a well greased or parchment lined cookie sheet pan. Bake in the center of the oven for 10 minutes.
Increase the heat to 425°F and bake for an additional 2 minutes to create a crackly golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. Yields about 48 cookies.
* Available at The Vintage Olive *