January is here, but does it mean that we have to stop with the shortbread? I say, everything in moderation. We have been focusing on eating more fruits and vegetables, so we don’t need to feel guilty for having treats like cookies and chocolate. These cardamom shortbread are perfect with a cup of chai and definitely great for sharing.
I love the addition of cardamom to these buttery cookies. The ground spice is very aromatic and provides a distinct flavour, with the pistachios providing the perfect match and garnish to the shortbread.
Photograph and recipe by Foodmamma
1/2 cup butter, softened
1/4 cup icing sugar
1/2 tsp ground cardamom
1 tsp vanilla
1 cup flour
2 TB pistachios, chopped
Beat the butter and icing sugar. Add the cardamom and vanilla and beat until combined. Add the flour until the mixture becomes crumbly.
Place the dough in saran wrap, forming into a disk. Refrigerate until firm.
Roll out the dough and cut out shapes with a cookie cutter. Dab a little water on top and sprinkle the pistachios. Bake at 350 degrees for 10 minutes.