My first shortbread experiment was, well…a tasty experience. It was an experience that I would love to redo someday. Cardamom is a spice that I never thought of using before this recipe, but it has inspired me to be more creative with foreign spices. A bite of cardamom shortbread tastes like a bite from India, Nepal, or even Bhutan.
How about that! Instead of always resorting to the spices and tastes that I already know, I am going to try to use spices from around the world and see how they pair with some baked goods. So keep on reading and you may possibly find out how to travel in the midst of your own kitchen!
Makes 24 cardamom shortbread cookies
Recipe adapted from food.com
Ingredients:
2 cups Flour
1/8 tsp Salt
1 cup Unsalted butter (room temp.)
½ cup Sugar
6 tsp Ground cardamom
½ cup Sliced or slivered almonds
6 tbsp Powdered sugar
1 cup Pieces sliced almonds (garnish)
1 Large egg
Method:
- Heat oven to 375°F and prepare two cookie sheets (preferably light colored sheets, not brown or black so the cookies don’t burn) with parchment paper. Set aside.
- In a medium bowl, combine salt and flour in a bowl. Set aside.
- In a large bowl, cream together butter, sugar and 3 tsp of cardamom until fluffy.
- Add flour mixture and beat at low speed until combined.
- Stir in slivered almonds.
- Combine powdered sugar and remaining cardamom.
- Roll dough into 1 Tbsp balls one at a time. Dough will be crumbly so handle with care and patience!
- Whisk the egg in a small bowl and spread a bit on each cookie to help the cookies dough stick together.
- Roll each in the powdered sugar and cardamom mixture (use 3 tsp of cardamom here), coat well.
- Place on cookie sheet and press the cookie to 1/2″ thickness. Press a couple of almond slices into each cookie (use more if you like).
- Bake for about 14 minutes or until they are light brown. Keep close watch.
- Cool on a rack for 10 minutes then enjoy!
