Cardamom Shortbread Cookies
With every bite of these easy Cardamom Shortbread Cookies, you'll taste classic rich and buttery shortbread cookies uplifted by bright, warming ground cardamom spice.
Servings: 64 Cookies
Calories: 61kcal
Ingredients
Cardamom Shortbread Cookies
- 1 cup unsalted butter room temperature, 226 grams
- ¼ cup granulated sugar 25 grams
- ¼ cup powdered sugar 28 grams
- 2 cups all-purpose flour 240 grams
- ¼ tsp salt
- 1.5 tsp ground cardamom
Instructions
Cardamom Shortbread Cookies
- Cream together the butter and both sugars until light and fluffy.
- Gradually add in the dry ingredients: 2 cups flour, 1 1/2 teaspoons dried lavender, and 1/4 teaspoon salt. Mix well.
- Divide the dough in half. Form each half into an 8-inch log. Wrap in parchment paper, wax paper, or plastic. Refrigerate for at least 6 hours and up to 24 hours.
- Preheat the oven to 350F.
- Slice each lot into 1/4-inch discs (can go up to about a third of an inch if you aren't measuring). Place 1-inch apart on ungreased baking sheets or silicone baking mats.
- Bake for 11-14 minutes, until the edges begin to lightly brown.
- Cool for 1 minute on the baking sheet. Then transfer to a wire rack.
- Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week, or in the freezer for up to 3 months.
Matcha or Dark Chocolate Dip
- Melt the chocolate chips with 1 teaspoon of coconut oil over a bain-marie*.
- Optional: Once melted, add the matcha powder to the melted white (or dark) chocolate and mix well to incorporate. Use white chocolate if you would like them to be green.
- Prepare a sheet pan with a silicone baking mat or parchment paper, or use a wire rack. Dip the cookies up to half-way in the melted chocolate and place them on the sheet pan. Refrigerate for 15 minutes. Enjoy!
Notes
You can grind the cardamom from shelled cardamom pods using a mortar and pestle if you cannot find ground cardamom.
Melt 1 cup of white or dark chocolate chips with 1 teaspoon of coconut oil for regular chocolate and up to 1 tablespoon for white chocolate. You can either dip your cookies in the mixture or drizzle the chocolate mix over them in any pattern you like. Then sprinkle them with the chopped pistachios.
Nutrition
Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 12mg | Potassium: 13mg | Fiber: 1g | Sugar: 3g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
