Meyer Lemon Cardamom Crinkles

The dough

Monday was a holiday for me and Big and we did some fun things around the house - organized some shelves in preparation for baby sister, 2 trips to Target, went out for lunch with Daddy, finger-painted, and made cookies.  I was looking around Pinterest for Meyer Lemon recipes after the girls picked some beauties from our potted tree in the backyard and this one caught my eye.

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).

The cookies

Meyer Lemon Cardamom Crinkles (makes 2 dozen)
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.