These are pretty delightful.
I’ve got a thing for cardamom lately…putting it in granola and conjuring other ways to let it shine – reminds me of fall and chai lattes…
These are a super easy shortbread with a hint of cardamom. You don’t need to do the chocolate – they are lovely on their own. Perfect with a hot cup of tea of coffee.
From the Kitchn
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 teaspoon ground cardamom
- Pinch kosher salt
- 4 ounces premium chocolate; melted (your choice of chocolate)
- Combine butter and sugar in a mixing bowl and beat on medium-high speed until light and fluffy. Add the vanilla extract and combine.
- Whisk together flour, cardamom, and salt. Gradually add the flour mixture and beat until just combined.
- So there's two ways to do work with the dough: Line two baking sheets with parchment paper and set aside 1) Form dough into a long log, about 1 1/2 inches in diameter, wrap in wax paper and refrigerate for at least 1 hour and then sliced chilled dough in to 1/2 inch rounds and place on baking sheets or 2) just put it in a bowl, cover with plastic and put in the fridge for at least an hour. Then roll out to 1/2 inch and punch out shapes with the cookie cutter of your choice (I was all about hearts).
- Preheat oven to 325 degrees F. Bake until pale golden, about 12-15 minutes.
- When cookies are completely cooled dip halfway in melted chocolate, place on greased parchment paper or cooling racks.