My daughter is always saying I should use more cardamom. (It’s ok – I have another daughter who says use more cowbell.) This recipe starts in Persia then takes my usual twists and turns. These cookies are light and fluffy with an earthy flavor.. It’s a winter cookie, not overly sweet. I hope like it.

Dry ingredients:
1 cup all-purpose flour
1 cup non-gluten all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cardamom
1/2 teaspoon fine salt
Wet ingredients:
1 stick butter
2/3 cup brown sugar
1/2 teaspoon apple cider vinegar
1 egg
1 teaspoon vanilla
Glaze:
1 cup powdered sugar
1 pinch orange zest
1 teaspoon orange juice
1 teaspoon vanilla
1 teaspoon milk

Sugar for rolling dough.

Preheat oven to 350.

In bowl 1 mix flour, gluten free flour, cardamom, salt, and baking soda.

In bowl 2 cream butter with brown sugar; add egg and beat until combined.

Add vanilla and vinegar.

Mix bowl 1 into bowl 2 in 3 installments until combined.

Roll dough into balls and roll in sugar.

Place on parchment-lined baking sheet and bake for 9-11 minutes.

Let cool.

Mix powdered sugar, milk, lemon juice, zest, and vanilla until smooth.

Glaze top of cookie.

Serve.