Cardamom Orange Spice Cookies

Light and fruity with a little floral undertone, this little dessert is just a pleasure to eat. A lovely cookie that is more representative of old fashioned tea cakes that emphasize texture and flavor of food. Easy to make and stores well in the freezer.

Prepare: 10

Bake: 15

Total Time: 25

Servings: 2 dozen

Ingredients

1 ¼ cups (187.5g) flour
1 cup (120g) dried cranberries
½ cup (113g) softened butter
¼ cup (50g) sugar
¼ cup (56g) brown sugar
1 large (50g) egg
3 tbs (45mL) orange juice
2 tbs (21g) honey
1 tsp (3g) orange zest
½ tsp (3g) baking soda
½ tsp (2.5g) salt
½ tsp (1g) cinnamon
¼ tsp (.5g) allspice
¼ tsp (.5g) ginger
¼ tsp (.5g) cardamom

Instructions

Preheat oven to 375F (190C.)
Clean, zest and juice an orange. (You'll only need the juice from half an orange.)
Combine flour, allspice, cinnamon, cardamom, ginger, baking soda and salt in small bowl.
In large bowl, beat softened butter, honey, zest and sugars until creamy. Beat in the egg smooth. Add in flour mixture and juice, beating until just until combined. Fold in cranberries.
Drop 1 tbs of batter approximately 2" (5cm) apart on a baking sheet.
Bake 8 - 14 minutes or until edges are golden brown. Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Notes

One medium orange gives about 1/3 cup (80mL) juice and 2 teaspoons of zest. You'll only need 1/2 an orange for both the zest and juice. You can eat the other half or juice it and use for another project.

Orange extract can be used in place of the orange. Use 1 tsp (5mL) as a substitute.

Nutrition