![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/36.jpg\")
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We were at a home decor store the other day, and they had some cookies for their customers to try.<\/p>\n
Terry had a bite and he said it was cardamom cookies and he liked them.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/35.jpg\")
<\/p>\n
I love anything with cardamom and decided to make cardamom cookies myself.<\/p>\n
Mine has orange zest and dry cranberries along with cardamom.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/41.jpg\")
<\/p>\n
This time I decided to experiment with coconut oil.<\/p>\n
I used coconut oil for cookies for the first time, and they turned out great!<\/p>\n
The texture is a bit different (easily crumbles) and I wasn’t sure first, \u00a0but it slowly grew on me.<\/p>\n
They also freeze very well and I like their harder texture when frozen as well.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/38.jpg\")
<\/p>\n
Orange Cranberry Cardamom Cookies<\/strong><\/p>\n 1\/4 pound coconut oil 1.Preheat the oven to 350 degrees F. 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,28,29],"tags":[],"class_list":["post-43607","post","type-post","status-publish","format-standard","hentry","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43607","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43607"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43607\/revisions"}],"predecessor-version":[{"id":43622,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43607\/revisions\/43622"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 cup cane sugar
\n1.5 cups all-purpose flour
\na pinch salt
\nground cardamom
\norange zest from 1 orange
\n1\/4 cup dry cranberries<\/p>\n
\n2. In a bowl mix together all the ingredients. Shape into a flat disk. Wrap in plastic and chill for 30 minutes.
\n3. Roll the dough 1\/2-inch thick. Cut with a cookie cutter. Place the cookies on a parchment paper lined baking sheet.
\n4. Bake for 20 to 25 minutes.<\/p>\n<\/div>\n![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/42.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"