Cardamom Spiced Shortbread Cookies with Dark Chocolate

If you were to back me against a wall and force me to choose a favorite spice I might say something silly like, “one could no sooner choose a star among the heavens” (name that movie lol) But if you really pushed the matter I would probably choose cardamom. Cardamom is such a beautiful spice; it has a sweet minty aroma with a mild black pepper finish, its nutty, floral, and just plain delicious! Cardamom works in both sweet and savory preparations, it comes in two ways: the whole pod or the ground up black seeds inside the pod. The whole pods can be used in marinades and steeping but the outside husk is not really edible, so use it kind of like a bay leaf.  Ground cardamom can be used in really anything, keep in mind that a little goes a long way.

If you really want to experience the full flavor of cardamom these short bread cookies are a perfect choice. The toasty buttery flavor goes so well with the floral sweetness of cardamom.  The recipe is really simple and kind of self explanatory, the only thing I will say is the longer you refrigerate the dough (up to 2 days) the better the flavor, the flour has a chance to soak up the butter fat and when baked makes for a delicious toasty flavor that is irresistible.  For an extra special touch, dip the cookies in melted dark chocolate and sprinkle with sea salt!

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Cardamom Spiced Short Bread Cookies

  •      ¾ Cup AP Flour
  •      1 Tablespoon Cardamom
  •      ¼ Teaspoon salt
  •      ½ Cup butter (room temp)
  •      ¼ Cup + 1 Tablespoon Powdered Sugar
  •      ½ Teaspoon Vanilla

In a bowl whisk together the flour, cardamom and salt. In a separate bowl beat together room temp. butter and sugar till smooth. Add the flour mixture and beat on low till fully combined. Shape dough into log, wrap in plastic wrap and refrigerate for at least 6 hours. Pre-heat oven to 375˚ line baking sheet with parchment paper. Slice refrigerated dough into ¼” slices and place on baking sheet, spacing evenly. Bake cookies for 20 min. till golden brown around the edges. Makes 24 cookies.

*chocolate dipped option: melt one cup dark chocolate with 1 Teaspoon coconut oil in the microwave for 12 min. at a time being careful not to overheat. Once cookies have cooled dip half the cookie into the chocolate and place on parchment paper to cool, sprinkle with sea salt. ENJOY!!!   

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