Cardamom Shortbread

I was excited to do a guest post for Ginni on A Spicy Eggplant. It was fun coming up with a recipe that had a little spice. I had so many ideas, it was hard to choose which one to go with. I did know one thing – I wanted to use cardamom.

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.

You don’t need to worry about over indulging. This recipe makes only twelve small cookies – so go ahead, have some shortbread!

cardamom_shortbread_foodmamma_smPhotograph and recipe by Foodmamma

Cardamom Shortbread (Makes approximately a dozen)
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.


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