Orange Cardamom Shortbread Cookies
These delicious shortbread cookies have the best flavor! The blend of orange and cardamom is too hard to resist!
Servings: 20
Equipment
- hand or stand mixer
- Baking sheets
Ingredients
- 1 ¼ cup all-purpose flour
- ¾ cup whole wheat pastry flour
- 1 tablespoon cardamom
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup softened butter
- ¾ cup granulated sugar
- 3 tablespoons orange zest
- 2 tablespoons fresh orange juice
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 1 egg yolk
Instructions
- Mix the all-purpose flour, whole wheat pastry flour, cardamom, cinnamon, and salt in a small bowl. Set aside.
- In another medium-sized bowl, place the butter and granulated sugar. Mix on medium speed for about 1 minute. Scrape down the sides and add the egg yolk, orange zest, orange juice, vanilla, and almond extract.
- Mix this on low speed only until it is combined. The last in is your dried ingredients. Again, mix only to combine.
- On a piece of saran wrap, Roll the cookie dough into a round log that is about 2-3 inches wide. My log was about 12 inches. Wrap it well in saran wrap.
- Chill for at least 2-3 hours. It can also be made up to 4 days in advance before baking. Or you can freeze the log for up to 2 months. If you are freezing it, make sure it is wrapped really well.
- When you are ready to bake, preheat your oven to 350 degrees. Slice about ¼ inch. Place them on a parchment-lined baking sheet. They will spread a little, but not too much. I baked 12 per baking sheet.
- Place in the preheated oven and bake for 12-15 minutes. I love my cookies pretty soft, so I bake them for 12 minutes. I like to look for a very light golden brown just on the edges.
- Remove from the oven and allow them to cool slightly before taking them from the baking sheet.
- They will hold up to 3 days in the fridge or 2 days on the countertop.
- Now, sit back and enjoy. You deserve it!