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.
-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.
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Skill level – Easy
Melt-In-Your-Mouth Cardamom Shortbread Cookies
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
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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