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Gathered
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Green pods — crush for chai, biryani, Scandinavian baking
Large disher — bakery-size cookies, jumbo muffins, falafel
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Green pods — crush for chai, biryani, Scandinavian baking
Large disher — bakery-size cookies, jumbo muffins, falafel
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Preheat oven to 375 F. In a large bowl cream butter and sugar until light. Add lemon zest, cardamom and salt. Beat to incorporate. Add flour and stir gently to combine. Form dough into 1 1/2 inch balls, I used a small cookie scoop for uniformity sake and place 2 inches apart on a lined baking sheet. Dip the bottom of a small drinking glass in flour and lightly press down on the cookie to flatten it. Repeat with the remaining cookies and bake until lightly golden on the edges, 10-12 minutes. Cool, then lightly dust with confectioners sugar.