Makes about 3 dozen cookies.

Note: This recipe must be prepared in advance. As the cookies cooled, we decorated with freshly grated orange zest, for additional flavor and color. From Jeanne Nordstrom of St. Paul.

For dough:

• 2 c. plus 2 tbsp. flour

• 1/2 tsp. salt

• 1/2 tsp. baking soda

• 1/2 c. (1 stick) unsalted butter, at room temperature

• 1/2 c. granulated sugar

• 1/2 c. powdered sugar

• 1/2 c. canola oil

• 1 egg

• 1/2 tsp. vanilla extract

• Freshly grated zest from 2 oranges

• 1 tsp. ground cardamom

For decoration:

• 1 1/2 tbsp. granulated sugar

• 1/2 tsp. ground cardamom

• 1 tbsp. unsalted butter, at room temperature

• Freshly grated zest from 1 orange, optional


To prepare cookies: In a medium bowl, whisk together flour, salt and baking soda.

In a bowl of an electric mixer on medium-high speed, beat 1/2 cup butter, 1/2 cup granulated sugar and powdered sugar until light and fluffy, about 2 minutes. Add canola oil, egg, vanilla extract, zest from 2 oranges and 1 teaspoon cardamom, and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated. Cover bowl with plastic wrap and refrigerate for at least 1 hour.

When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.

Shape dough into 1-inch balls. Place dough 2 inches apart on prepared baking sheets.

To decorate cookies: In a small bowl, stir together 1 1/2 tablespoons granulated sugar and 1/2 teaspoon cardamom. Grease bottom of a flat-bottomed glass with butter and dip in sugar-cardamom mixture, then press down cookies. Repeat with remaining cookies. Bake until bottoms are golden brown, about 10 to 12 minutes. Remove from oven, cool 2 minutes and transfer cookies to a wire rack to cool completely. Sprinkle with orange zest, if desired.