Christmas: Cardamom Shortbread Cookies
Source of Recipe
by Laurel, from Minneapolis Star Tribune 2005 Holiday Cookie Contest/Alecia Enger of Hudson, Wis.
List of Ingredients
For dough:
• 1 c. (2 sticks) butter, at room temperature
• 1/2 c. granulated sugar
• 1/2 c. light brown sugar
• 1 egg, separated
• 1 tsp. vanilla extract
• 2 c. flour
• 2 tsp. ground cardamom
• 1/4 tsp. salt
• 1/3 c. chopped nuts
For icing:
• 1 1/2 tbsp. butter, melted
• 1/2 tsp. vanilla extract
• 1 c. powdered sugar
• Milk as needed
• Candied fruit, if desired, for garnishRecipe
Preheat oven to 275 degrees. In a large bowl using an electric mixer on medium-high speed, beat butter, granulated sugar and brown sugar until creamy.
Add egg yolk and vanilla extract and mix until thoroughly combined. In a medium bowl, whisk together flour, cardamom and salt. Reduce speed to low and add flour mixture to butter mixture until thoroughly combined.
Spread dough into an ungreased 9- by 13-inch baking pan. Brush egg white over dough, sprinkle evenly with chopped nuts and bake for 1 hour.
Remove from oven and transfer to a wire rack to cool completely.
To make icing: In a large bowl, using an electric mixer on medium speed, beat melted butter and vanilla into powdered sugar. Add milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Spread icing over slightly warm bars. Allow icing to set and cut bars into cookies while bars are still slightly warm. Decorate with candied fruit, if desired.
Makes about 3 dozen bar cookies.
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