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Tiny Cardamom Orange Cookies

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

Total time 1 hr

Makes about 80 cookies (serving size: 5 cookies)

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.


  • 1/2 cup sugar
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground cardamom
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 tablespoon toasted sesame seeds or chopped salted roasted pistachios (optional)

Nutrition Information

  • calories 113
  • caloriesfromfat 50 %
  • protein 1.4 g
  • fat 6.5 g
  • satfat 3.8 g
  • carbohydrate 12 g
  • fiber 0.3 g
  • sodium 46 mg
  • cholesterol 29 mg

How to Make It

  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.