Tag Archives: Crispy

Lemon Cardamom Sugar Cookies

Mom asked me to do her a favor and make her some sort of baked confection for her church group tonight–and that’s my favorite kind of favor to do.  She also asked me to clean up all my stuff that is strewn haphazardly about the house, but I decided to go with the baking first.  More rewarding.  And much more delicious.

Looking through the cabinets and fridges for interesting ingredients, I decided to use up the last lemon half leftover from our sangria-making.  I also wanted to make cookies, since I haven’t made any in a while.  Lemon+sugar cookie+cardamom=thin and crispy sweet wafer with lemony tang and a satisfying spice.

Lemon Cardamom Sugar Cookies (original recipe here, makes about 30 cookies)

  • 1/2 C shortening
  • 2 T softened butter
  • 1 C granulated sugar
  • 1 t lemon extract
  • 1/2 t vanilla extract
  • 1-2 T lemon zest (I only had about one, but I would have used two!)
  • 1/4 C lemon juice
  • 1/2 t salt
  • 1 1/2 t baking powder
  • 1 t baking soda
  • 1/2 t ground cardamom
  • 1/2 C whole-wheat flour
  • 1 C all-purpose flour
  • powdered sugar for dusting

Preheat the oven to 350 degrees.  Cream the shortening and butter together until smooth, then add the sugar and continue to cream until light and fluffy.

Mix in the extracts, lemon zest, and juice, and combine.  Next, toss in the baking power, baking soda, salt, and cardamom and blend.  Add in the flour and mix only until blended; don’t over mix.

Scoop out 1 T of dough at a time and roll into a ball.  Place onto an ungreased cookie sheet and press gently down to flatten. 


Bake on the middle rack for about 10 minutes, until the edges are golden brown.  Remove and let cool for about a minute on the cookie sheet, then move them onto a wire cooling rack.  Once they’ve cooled completely, dust them with powdered sugar (I also dusted with a tiny bit of ground cardamom as well).


Aren’t they pretty?


If these aren’t the perfect tea cookies, I don’t know what is (well, other than my rooibos tea cookies, obviously).  Just somethin’ about a light and crispy cookie has me dying to break out a giant bucket of tea (yes, I prefer to drink my tea from extra-large mugs), even if it is 80 degrees outside. 

I usually avoid the lemony-flavored things on the bake sale table, because I hate the taste of shortening in a cookie, I really hate the taste of fake lemon flavor, and when there’s chocolate and peanut butter around…well.  I have my loyalties, ya know?  And even those this cookie recipe has both shortening and lemon extract in it, I think the butter, crispy edges, lemon zest, and cardamom completely make up for it.  I would never guess that this would be on my top ten cookie list, but I think it might have made it.

I just ate three of them.

I’m going to salsa night tonight with Sarah, and I’m pretty excited–and then tomorrow morning, it’s back to Long Island.  Sad and happy at the same time.  Enjoy some cookies and take advantage of the sunshine!


Filed under Desserts

Crispy Roasted Broccoflower

Yes.  Broccoflower.

I hadn’t heard of it either, but it’s basically cauliflower that is a strange, alien green color.  Not broccoli green, but if somewhere along the lines of lime and cream of pea soup.  Just as healthy and yummy as cauliflower–and much more like cauliflower in taste than broccoli.

Basically I just thought it would be fun to try something new–so I thought I’d go all out and cook it in a different way by roasting it instead of steaming or boiling it like I usually do for its achromatic cousin.

Crispy Roasted Broccoflower (adapted from my new cookbook You Can Trust a Skinny Cook by Allison Fishman)

  • 1 head cauliflower (or broccoflower, obviously.  Or broccoli.)
  • 1 T olive oil
  • sprinkle of coarsely ground salt (or just plain ol’ table salt)

Yep.  That’s it!  Three ingredients.

Preheat the oven to 450 degrees and chop the cauliflower into small florets (try to be relatively uniform in size).  Drizzle the olive oil over the top and season with salt.  Use your hands (this way you can feel when they are uniformly coated) to toss the florets and make sure the olive oil gets all over everything.

Bake in the oven on a middle rack for 20 minutes, stirring once halfway through.

I actually might go a bit longer next time, because the browned parts were my favorite!  The cauliflower gets a natural sweet flavor from the baking, and even though crispy is not a texture I usually associate with this particular vegetable, I wish it had been!  So easy and quick–and better than boiling away all the nutrients (don’t you hate pouring off that gorgeous green water when you boil broccoli, just knowing that all the good stuff just went down the drain?)

Someone else wanted to be fed too:


When it’s nearing his dinner time, he just sits as close to us as possible making adorable faces, knowing we can’t resist him.  If we don’t leap into action quickly enough for his tastes, he starts purring frantically.  Then meowing like a banshee.

It gets less cute the longer it goes on, actually.

Also–I can’t wait ’til it’s not super dark all the time!  okay, April, we get the point.

We’re ready for our May flowers now. 

(Nerd joke–if April showers bring May flowers, then what do May flowers bring?)


Filed under Side Dishes