Vanilla and cardamom. Vanilla appears in many recipes but before experimenting more with desserts and flavors I hadn’t had cardamom (or wasn’t aware I’d had it). Cardamom is delicious and a great spice to have around (on a similar level as cinnamon)! That being said, it is expensive (considered world’s third highest priced spice only behind vanilla, also in this recipe, and saffron) so I’m going to continue working on recipes that use it so if you do try it you hopefully won’t waste it. It is a common ingredient in savory Indian dishes and in baked Nordic recipes.
These are really delicious with a homemade raspberry lemon curd too. Each time I’ve made these cookies they have come out of the oven with a small ridge which is perfect to keep the curd on top. I also have served them by themselves which is when you can really taste the cardamom in this shortbread cookie. This dough does need to be refrigerated and then you slice and bake it so it could be made in advance.
If you have any favorite recipes that use cardamom please share them below.
Vanilla Cardamom Shortbread Cookies
- 1/2 cup unsalted butter softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 1/2 teaspoons ground cardamom
- 1/4 teaspoon salt
Make dough: Beat together the butter and sugar on medium high until light and fluffy. Mix in the vanilla. In another bowl, whisk together flour, cardamom and salt. Slowly add the flour mixture to the butter mixture until just combined (don’t over mix).
Form and chill the dough: Form the dough (all of it) into one “log” about 1 1/2″ diameter onto a piece of parchment paper and roll it up. Refrigerate this for at least 1 hour.
Slice and bake cookies: Preheat the oven to 325 degrees F. Place the chilled dough on a cutting board and slice into 1/2″ thick cookies. It should make about 2 dozen. Place these on parchment lined cookie sheets and bake for about 14 minutes (depending on your oven). These shouldn’t brown like other cookies and you should rotate the sheets halfway through.
Total time: 1 hour 40 minutes (20 minutes on dough, 1 hour chilling, 5 minutes preparing and 14 minutes baking)
Recipe adapted from the Kitchn