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Cardamom Shortbread Cookies

⏲ Total Time
1.75 hours

🧂 Ingredients

Cardamom Shortbread

  • 🧈 1 cup (226 g) salted butter, softened
  • 🍬 ½ cup (60 g) powdered sugar
  • 🌱 1 tsp (2 g) freshly ground cardamom
  • 🍞 1 ¾ cups (228 g) all-purpose flour

Orange Glaze

  • 🍬 1 cup (120 g) powdered sugar
  • 🍊 1 Tbsp (15 ml) orange juice
  • 🥛 1 Tbsp (15 ml) milk
  • 🍊 orange zest, to decorate (optional)

🍳 Cookware

  • 🍪 baking sheet
  • 📄 parchment paper
  • 🥄 spatula
  • 🗑 wire rack

📝 Instructions

Step 1

Beat softened salted butter and powdered sugar on low speed until incorporated, then increase to medium speed and beat until creamed (about 30 seconds). Scrape the sides.

Step 2

Add all-purpose flour and freshly ground cardamom. Mix on low speed until the dough comes together in medium-sized chunks with no flour streaks. Do not overmix.

Step 3

Press dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

Step 4

Preheat oven to 325°F and line a baking sheet with parchment paper.

Step 5

Roll dough between two sheets of parchment paper to ½-inch thickness. Cut with cookie cutters. Place on a plate and freeze for 10 to 15 minutes.

Step 6

Transfer to the baking sheet and bake for 20 to 22 minutes, or until very lightly golden. Cool for 5 minutes in the pan, then move to a cooling rack.

Step 7

Once cookies are completely cool, whisk powdered sugar, orange juice, and milk until smooth.

Step 8

Dip the top of each cookie into the glaze. Turn top-side up and sprinkle with orange zest (optional) if desired. Let set on a rack until dry.

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