Description
These Cardamom Shortbread Cookies with Orange Glaze combine the warm, aromatic flavor of cardamom with a sweet, tangy orange glaze. Perfectly buttery and crisp, these cookies are an elegant treat for holidays or special occasions.
Ingredients
Scale
Cardamom Shortbread
- 1 cup (226 grams) salted butter softened
- ½ cup (60 grams) powdered (confectioners) sugar
- 1 teaspoon (2 grams) ground cardamom
- 1 ¾ cups (228 grams) all-purpose flour
Orange Glaze
- 1 cup (120 grams) powdered (confectioners) sugar
- 1 tablespoon (15 ml) orange juice
- 1 tablespoon (15 ml) milk
- orange zest, to decorate (optional)
Instructions
- Prepare the Cardamom: If using fresh cardamom pods, grind them into a fine powder to ensure even flavor distribution in the dough.
- Cream Butter and Sugar: Beat the softened butter and powdered sugar on low speed until the sugar is incorporated, then increase to medium speed and continue to beat until the mixture is creamy, about 30 seconds. Scrape down the sides of the bowl as needed.
- Mix Dry Ingredients: Add the ground cardamom and all-purpose flour to the creamed butter mixture. Mix on low speed until the dough forms medium-sized chunks and there are no visible streaks of flour. Avoid overmixing to keep the texture tender.
- Shape and Chill the Dough: Press the dough together using a spatula or your hands, then turn it onto a sheet of plastic wrap. Shape the dough into a disk using the plastic wrap, wrap tightly, and refrigerate for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Roll and Cut the Cookies: Remove dough from refrigerator, unwrap, and place between two sheets of parchment paper. Roll out dough to ½-inch thickness. Use cookie cutters to cut shapes, then transfer cookies onto a parchment-lined plate and freeze for 10-15 minutes to help them hold shape during baking.
- Bake the Cookies: Transfer the chilled cookies to the prepared baking sheet. Bake for 20-22 minutes or until they are very lightly golden. Remove from oven, cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Orange Glaze: In a bowl, whisk together powdered sugar, orange juice, and milk until smooth and pourable. Adjust consistency if needed by adding more milk or powdered sugar.
- Glaze the Cookies: Once cookies are fully cooled, dip the top side down into the orange glaze, then remove and place top side up on a cooling rack or plate. Sprinkle with orange zest if desired and allow glaze to set before serving.
Notes
- Using fresh cardamom pods and grinding them yields the best flavor, but pre-ground cardamom works well too.
- Freezing the cut cookies before baking helps maintain their shape and prevents spreading.
- You can substitute milk with non-dairy milk to make this recipe lactose-free.
- Store cookies in an airtight container to keep them fresh for up to one week.
- The glaze can be adjusted for sweetness or thickness by varying the amount of orange juice and milk.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
