Lemon Cardamom Cookies
Published March 14, 2013 | Written by The Healthline Editorial Team
Lemon and cardamom are prevalent flavors in Mediterranean desserts and sweets. Unlike the traditional versions, this recipe has a much lower fat content. The dough can also be frozen for up to 1 month before slicing and baking.
|Serving size:||1 cookie|
|Calories per serving:||62|
|Total Fat 2.4g||4%|
- 1 cup all-purpose flour
- 2 teaspoons grated lemon zest
- 1 teaspoon ground cardamom
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons stick margarine, softened
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 large egg white
Step by Step:
- Whisk together the first five ingredients and set aside.
- In the bowl of an electric mixer, beat margarine at medium speed for 2 minutes or until light and fluffy. Gradually add sugar until well-blended. Add vanilla and egg white and mix to combine. Reduce speed to low and add flour mixture, mixing just until flour is absorbed.
- Place dough onto a large piece of waxed paper and roll into a 6-inch cylinder. Refrigerate at least 12 hours.
- Preheat oven to 350°.
- Cut cylinder into 1/4-inch-thick slices and place on a parchment paper-lined baking sheet, making sure to keep them at least 1 inch apart. Bake 8 to 9 minutes or just until edges start to brown. Remove and let stand 2 minutes before placing on wire cooling racks.