Vanilla-Cardamom Shortbread Cookies

Ingredients

  • 1 lb                  butter, softened at room temperature
  • 1 cup               icing sugar
  • 1 tbsp             vanilla paste
  • 3 cups             all-purpose flour plus 1 cup more
  • 1 ½ tsp           ground cardamom
  • 1 tsp                salt


Preparation

  1. Preheat oven to 300°F. Line 2 baking sheets with parchment paper.
  2. In a bowl, blend butter, icing sugar and vanilla paste with a fork until smooth. In another bowl, combine flour, cardamom and salt.
  3. Add flour 1 cup at a time until well mixed. If dough still seems too soft, add ½ cup more until it comes together in a ball. Lightly flour your hands and counter and dump dough onto counter. Gently knead mixture about 2 minutes or until “cracks” form in dough. Shape into a ball.
  4. Divide ball into four even pieces. Press one ball into a round then gently roll with a rolling pin into a 9-inch circle about 1/4 inch thick. Cut into 6 to 8 wedges.  Transfer onto baking sheet and poke each wedge in two places with fork. Repeat with other 3 balls
  5. Bake in oven for about 25 minutes or until lightly golden on the outside.

 

Since 1907, Neilson Massey has been creating the world's best vanillas and flavouring used by bakers around the world.

Since 1907, Neilson Massey has been creating the world’s best vanillas and flavouring used by bakers around the world.

 


Servings

Makes 48 to 50 wedges.


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