Crisp and mildly sweet shortbread cookies that is flavored with the queen of spices!
Queen of spices??? What?
Don’t be puzzled….peppercorns and cardamoms are commonly referred to as the king and queen of spices back home. Cardamom is the vanilla in Indian cooking. Every sweet dish is flavored with cardamom and the aroma permeates the whole house…
Meet my new favorite shortbread cookie!!! These cookies have just the right amount of sweetness and they are super crisp yet melts into your mouth!! The secret is in the confectioners sugar. Confectioners or powdered sugar contain a small portion of cornstarch in them, which contributes to that deliciousness softness.
These cookies are the easiest to make and is a great starter cookie if you think baking is really not-you-cup-of-tea or for young kids.
Beat butter and sugar until smooth and creamy, just for 30 seconds on high. Add the dry ingredients and mix well. Shape into a 7-inch log, wrap and chill until very firm. The dough can be made up to two days ahead.
Slice cookies into 1/4 inch thick slices with a sharp knife and bake at 375 degrees F, until deep golden around the edges. Cool completely in the pan and enjoy with coffee or tea or just plain.
Notes:
-To make cardamom powder, grind 1/3 cup whole cardamoms in a coffee grinder or any dry grinder, until finely ground. Measure 1 tablespoon for the recipe and store remaining powder in a ziplock bag or airtight container (I usually store mine in the freezer) for other use.
Love shortbread cookies? You might be interested in
Whole wheat walnut shortbread cookies
Black and white sesame shortbreads
Skill level – Easy
Melt-In-Your-Mouth Cardamom Shortbread Cookies
Ingredients:
3/4 cup all purpose flour
1 tablespoon cardamom powder, refer notes
1/4 teaspoon salt
1 stick unsalted butter (1/2 cup), room temperature
1/4 cup + 1 tablespoon confectioners sugar
Preparation:
1. Whisk together all purpose flour, cardamom powder and salt in a small bowl
2. Place butter and confectioners sugar in a medium bowl, beat with a hand held electric beater on high speed, until smooth (about 30 seconds).
3. Add the flour mixture and beat on low speed, until well combined.
4. Shape dough into a 7-inch log and wrap with a piece of parchment paper and place in the refrigerator for at least 6 hours (up to 2 days) to firm. (Please note that if you are working in Summer or if you live in a warm/hot place, the the dough might be sticky due to the high fat content. So, place the bowl in the refrigerator for few minutes, to firm up the dough before rolling into log)
5. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
6. Remove dough from refrigerator, slice into 1/4-inch slices and place on the prepared baking sheet, spacing evenly.
7. Bake cookies in the middle rack of the oven for 20-25 minutes, until deep golden around the edges (turn pan once halfway through baking)
8. Place pan on a wire rack to cool completely
9. Store cookies in an air tight container for several days.
Makes about 24 cookies
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15 Comments
These look tasty and easy to make! I’m more in awe with your photos though! How did you make those somewhat simple, one color cookie pop in the photo!!! Awesome!
Thanks for the kind words Carolyn:)
These look so tasty! I wouldn’t have thought to put Cardamom in cookies. Can’t wait to try these cookies.
Thank You Elaine! Cardamom adds a floral note and aroma while baking is intoxicating:)
These look amazing Maria! 🙂
Thank you Kim:)
Do you use the whole cardamom or do you grindr only its seeds? thx!
The whole cardamom. Let me how it goes, thanks.
What if while cardimom is not available, only cardomom powder? Would you use the same amount? We live in a fairly rural area.
Grinding fresh cardamoms contributes the best aroma and flavor, but store-bought cardamom powder can sure be substituted if not available. On a side note, whole cardamoms can also be found at Asian grocery stores (usually for much lesser price). Hope it helps Nicole:) Happy baking!
Is there an egg in the recipe? This seems like it will fall apart? I’ve got a batch in process and just realized!!
No egg. Form into a tight log, chill until firm and proceed. Do let me know how it goes, thanks.
Hi Rachel, since the softness of room temperature butter varies between cold and hot months, the dough might be sticky during summer and difficult to roll into a log. In that case, I suggest to place the combined dough(along with the bowl) in the refrigerator for few minutes (to firm up) and then roll into a log with a parchment paper or plastic wrap. Thanks
I made these cookies last night. Left them overnight in the refrigerator I’m not sure what I did but to cut them was not easy they crumbled.,when I put them in the oven after 15 minutes in the oven, they burnt. I saved some of them they tasted OK… but overall I don’t think it wasn’t successful. They did not look as beautiful as the pictures… I followed the recipe exactly as indicated.
I’m so sorry that it didn’t quite work out for you. My guess would be that the flour was a touch more for the butter to bind. So, sorry again:)