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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.

Angela Brassinga
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Jeffrey Larsen

Recipe Summary

total:
1 hr
Yield:
Makes about 80 cookies (serving size: 5 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Beat egg and vanilla into sugar-butter mixture. On low speed, mix in flour.

  • 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.

  • Transfer cookies to a cooling rack and let cool completely.

Nutrition Facts

113 calories; calories from fat 50%; protein 1.4g; fat 6.5g; saturated fat 3.8g; carbohydrates 12g; fiber 0.3g; sodium 46mg; cholesterol 29mg.
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