Cardamom

Cardamom Shortbread

Ingredients:

• 2 ½ cups all-purpose flour

• 1 tsp ground cardamom

• ¼ teaspoon salt

In a medium bowl, whisk together the flour, ground cardamom, and salt.

• 1 cup salted butter, softened

• ½ cup confectioner's sugar, sifted

• 1 tsp Deaf Girl Walking Cardamom extract

Cream butter until light and creamy, about two minutes. Scrape down the sides of the bowl, add confectioner's sugar, and extract. Mix until well combined. Add the flour mixture and mix for another one to two minutes until the dough comes together. Transfer the dough onto a large piece of plastic wrap. Wrap the dough and use a rolling pin to flatten it into a disk. Refrigerate for 30-60 minutes until the dough is firm enough to roll out.

Baking Instructions:

1. Preheat the oven to 350°F. Line three baking sheets with parchment paper or silicone mats.

2. Place chilled dough onto a lightly floured work surface and roll to a little less than ½-inch thickness.

3. Use your favorite cookie mold** or cutter to shape the cookies.

4. Place cookies one inch apart on the baking sheets. Refrigerate for 30 minutes or freeze for 10 minutes.

5. Bake for 8-10 minutes, until lightly browned around the edges and the center is just set.

6. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

My favorite cookie mold, first found here: Earl Grey Shortbread Cookies
Purchased here: Amazon Link