Shortbread Cookies, Cardamom
Source of Recipe
From Country Living
Recipe Introduction
The spicy warmth of cardamom and the light nuttiness of blanched almonds join forces to make one first-class cookie.
Yields: 3 dozen cookies
Oven Temp: 350
List of Ingredients
2 cup(s) flour
1 1/2 teaspoon(s) ground cardamom
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 cup(s) butter, softened
2/3 cup(s) confectioners' sugar
1/2 cup(s) finely ground blanched almonds
1/2 teaspoon(s) vanilla extract
2 teaspoon(s) rose water
Recipe
Combine the flour, cardamom, baking powder, and salt in a bowl. Beat the butter and sugar in a large bowl using a mixer set on medium speed until fluffy. Beat in the almonds, vanilla, and rose water. Reduce mixer speed to low, gradually add the flour mixture, and continue to mix until a dough forms. Transfer the dough to a clean surface and pat into a 1/2-inch-thick rectangle. Wrap in plastic and chill for 2 hours.
Heat oven to 350 degrees F. Roll the dough to 1/4 inch thick and use a 2-inch round cutter to cut out cookies. Bake on parchment-lined pan until golden brown, 15 to 18 minutes. Cool on wire racks.
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