We were at a home decor store the other day, and they had some cookies for their customers to try.
Terry had a bite and he said it was cardamom cookies and he liked them.
I love anything with cardamom and decided to make cardamom cookies myself.
Mine has orange zest and dry cranberries along with cardamom.
This time I decided to experiment with coconut oil.
I used coconut oil for cookies for the first time, and they turned out great!
The texture is a bit different (easily crumbles) and I wasn’t sure first, but it slowly grew on me.
They also freeze very well and I like their harder texture when frozen as well.
Orange Cranberry Cardamom Cookies
1/4 pound coconut oil
1/2 cup cane sugar
1.5 cups all-purpose flour
a pinch salt
ground cardamom
orange zest from 1 orange
1/4 cup dry cranberries
1.Preheat the oven to 350 degrees F.
2. In a bowl mix together all the ingredients. Shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick. Cut with a cookie cutter. Place the cookies on a parchment paper lined baking sheet.
4. Bake for 20 to 25 minutes.
