They were great - not overly sweet, distinct cardamom flavor, and cakey texture. We made a decent mess baking them although the recipe isn't very complicated. I used this cool microplane zester thing that I got for Christmas (4 Meyer lemons is a lot of zest!). The dough was pretty sticky for forming balls and rolling in the powdered sugar and maybe a little time in the refrigerator would help that (or dipping your hands in water keeps the dough from sticking too bad).
from Cooking Channel TV via Pinterest
1 3/4 cups all purpose flour, sifted
2 teaspoons ground cardamom
1 1/2 teaspoons baking powder
1/2 teaspoon salt
zest of 4 Meyer lemons
1 stick (8 T) unsalted butter, room temperature
1 cup granulated sugar
2 extra-large eggs
3/4 teaspoon pure vanilla extract
1/2 cup powdered sugar
In a medium bowl, combine the flour, cardamom, baking powder, sea salt, and lemon zest.
In the bowl of a stand mixer, cream the butter for about a minute. Add the granulated sugar and cream for 2 minutes more. Add the eggs, one at at time, and the vanilla extract. Carefully mix in the flour mixture, just until combined. Don't over mix.
Sift the powdered sugar into a shallow bowl. Roll the dough into balls (about 1 tablespoon each) and roll in powdered sugar before placing on a cookie sheet (leave about 2 in between the dough balls). Bake at 350 degrees for 11-13 minutes or until the tops are cracked and puffed up. They won't really get brown. Cool on a wire rack.