Yield: 54 cookies
*Special equipment: Baking sheet + parchment paper
The How To:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a small bowl, stir the strawberry jam and lime juice together.
In a medium bowl, whisk together the flour, baking powder, salt, cardamom, and lime zest.
In the bowl of a stand mixer, cream together the butter and sugar on medium speed until light and fluffy (about 5 minutes). Add the egg and vanilla extract, beat thoroughly. Add the flour mixture and beat on low speed until just combined.
Form the dough into 1 inch balls, roll them in the turbinado sugar, and place them on your prepared baking sheet (make sure they are spaced at least two inches apart). Use your thumb to make a deep indentation in the center of each ball.
Drop approximately 1/2 teaspoon of the strawberry jam mixture into each indentation.
Bake at 350 degrees F for 13-15 minutes, until golden around the edges. Cool on the baking sheet.
* Keeps for three days, in an airtight container
Total cook time: 1 hour
Strawberry Jam: 1/3 cup
Lime Juice: From 1/2 lime
Flour: 1-3/4 cups (225g)
Baking Powder: 1/2 teaspoon
Fine sea salt: 1/2 teaspoon
Cardamom: 1/4 teaspoon
Lime Zest: From 1 lime
Unsalted Butter (Softened): 3/4 cup (1-1/2 sticks)
Sugar: 2/3 cup (135g)
Egg (Large): 1
Vanilla Extract: 1-1/2 teaspoons
Turbinado Sugar: For rolling
A Few Notes:
If your dough is too sticky to roll into balls, pop it in the fridge for 5 minutes to firm up.
Love cardamom? Increase it to 1/2 teaspoon.