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

Cardamom-Vanilla Shortbread


  • 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)


  1. Combine butter and sugar in a mixing bowl and beat on medium-high speed until light and fluffy. Add the vanilla extract and combine.
  2. Whisk together flour, cardamom, and salt. Gradually add the flour mixture and beat until just combined.
  3. 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).
  4. Preheat oven to 325 degrees F. Bake until pale golden, about 12-15 minutes.
  5. When cookies are completely cooled dip halfway in melted chocolate, place on greased parchment paper or cooling racks.