Photo: Annabelle Breakey; Styling: Jeffrey Larsen
Hints of cardamom, orange, sesame, and pistachio provide a final Eastern Mediterranean flourish to the picnic. They're so small, you can eat them by the handful.
Picnic tip: Pack cookies in an airtight, crushproof container.
Makes about 80 cookies (serving size: 5 cookies)
1. Preheat oven to 375°. In a medium bowl, thoroughly blend sugar and orange zest, then blend in cardamom. Add butter and beat with a mixer until light and fluffy.
2. Beat egg and vanilla into sugar-butter mixture. On low speed, mix in flour.
3. Line 3 baking sheets with parchment paper. Drop batter onto sheets using a level teaspoon measure. Top each cookie with a pinch of sesame seeds or nuts if you like. Bake until crisp and brown at the edges, 10 to 12 minutes.
4. Transfer cookies to a cooling rack and let cool completely.