I love cardamom and wanted to find another way to use it.
about 6 dozen
Preheat oven to 350°.
Melt the butter and stir in the oats, cardamom and lemon rind. Remove from the heat. Beat egg and sugar at medium speed until bubbly. Stop the mixer and look for bubbles to rise to the top. Mix baking powder, flour and salt in a small bowl. Add this to the egg mixture and then mix in the oat mixture. Add the nuts and currants.
Line cookie sheets with baking parchment. Place one level teaspoon of the cookie mix on the sheet 2-3 inches apart.
Bake for 7-8 minutes or until the edges brown. Let cookies cool completely on the cookie sheets before moving them. Store cookies flat and in an airtight container. Cookies are crisp after baking but over time they will soften.
It is important to use parchment as there is a lot of sugar in this recipe relative to the other ingredients and they may otherwise stick.
Cookies will bend and stick together if stacked and or removed before cooling thoroughly.
This recipe was provided by Spice House S from Milwaukee