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–+ servings
Round lightly coloured cookies with a whole almond in the centre on a gold coloured tray on a light red tiled background.
4.63 from 8 ratings

Buttery Cardamom Spice Shortbread Cookies

Yield: 24 Cookies
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Amina Al-Saigh
These cardamom shortbread cookies have a wonderful crisp texture and buttery flavor. The bonus is this recipe is simple and quick to make — you’ll have freshly baked cookies ready in less than 30 minutes! Cardamom is typical in many authentic Middle-eastern desserts, and this recipe is specific to the region I was born in: Mosul, Iraq. And I’m super excited to share it with you!
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Ingredients
 

  • 1 1/2 cups unsalted butter, at room temperature
  • 2/3 cup confectioner's sugar, (powdered sugar)
  • 1 teaspoon baking powder
  • 2 tablespoon ground cardamom
  • 2 1/4 cup plus 2 tablespoons all-purpose flour
  • 24 whole almonds, peeled or unpeeled

Instructions
 

  • Start by preheating the oven to 350F.
  • Cubed butter in a glass bowl on a light red tiled background.
    Cut up room temperature butter into cubes and add to a medium sized bowl.
  • Creamed butter in a glass bowl on a light red tiled background.
    Add the powdered sugar to the butter and beat using an electric mixer with a whisk attachment or a stand mixer with a paddle attachment for 1 minute until well combined and the mixture is pale yellow.
  • Creamed butter with cardamom and baking powder in a glass bowl on a light red tiled background.
    Add the baking powder and ground cardamom and mix well using the electric mixer for 20 more seconds until well combined.
  • Creamed butter with cardamom and baking powder in a glass bowl with flour on a light red tiled background.
    Gradually add the flour 1/2 cup at a time and mix with your hands. Incorporate all of the flour well before adding the next 1/2 cup.
  • Cardamom shortbread dough in a glass bowl on light red tiled background.
    Keep mixing with your hands until all the flour is added and you reach a firm but soft dough.
  • The dough should not be sticking to your hands and should come together and be easy to shape into balls. However don't add too much flour as that will make the shortbread tougher.
  • Baking sheet lined with parchment with 12 evenly spaced dough balls on a light red tiled background.
    Form into medium sized balls (about 1 1/2 tbsp) and place on a lined baking sheet.
  • Baking sheet lined with parchment with 12 evenly spaced dough balls that have been lightly flattened with an almond in the center on a light red tiled background.
    Press the balls down slightly to form a disc shape and press an almond in the middle.
  • Baked shortbread cookies with an almond in the centre on parchment paper.
    Bake for about 20-25 on the middle rack until the bottom is lightly golden.
  • Allow to cool and enjoy! Store in an airtight container.

Notes

  • You may need to add slightly less or more flour, depending on the type you have. It's important to not add too much in order to achieve a "melt in your mouth" texture. Add enough until the dough no longer sticks but is still soft.
  • It's also important to use room temperature unsalted butter. If the butter is too soft, it will affect the texture of the dough.
Serving: 1g, Calories: 109kcal, Carbohydrates: 4g, Protein: 0.4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 19mg, Potassium: 16mg, Fiber: 0.3g, Sugar: 0.1g, Vitamin A: 355IU, Vitamin C: 0.1mg, Calcium: 18mg, Iron: 0.1mg
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