Published March 14, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 24
Total Time: 745 min
Prep Time: 15 min | Cook Time: 10 min
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.
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Calories per serving: |
62 |
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Total Fat 2.4g |
4% |
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Sodium 67mg |
3% |
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Calories per serving: |
62 |
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% Daily Value* |
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Total Fat 2.4g |
4% |
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Saturated Fat 1.1g |
6% |
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Sodium 67mg |
3% |
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Protein 1.1g |
2% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 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.
