Description
This recipe features delicate Cardamom Shortbread Cookies topped with a bright and zesty Orange Glaze. The fragrant cardamom-infused buttery shortbread pairs perfectly with the sweet and tangy glaze, making these cookies a delightful treat for any occasion.
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
- Grind Cardamom: If using fresh cardamom pods, grind them into a fine powder to maximize flavor in the dough.
- Cream Butter and Sugar: Beat the softened butter and powdered sugar on low speed until incorporated, then increase to medium speed and continue beating until light and creamy, about 30 seconds. Scrape down the bowl as needed.
- Add Flour and Cardamom: Mix in the all-purpose flour and ground cardamom on low speed until the dough forms medium-sized chunks without any visible flour streaks. Avoid overmixing to keep the shortbread tender.
- Shape Dough: Press the dough together using a spatula or your hands, then transfer onto a sheet of plastic wrap. Shape it into a disk using the plastic wrap, wrap tightly, and refrigerate for 30 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Roll and Cut Dough: Remove dough from the refrigerator and unwrap. Place it between two sheets of parchment paper and roll out to ½-inch thickness. Cut out cookies with cookie cutters and place them on a parchment-lined plate. Freeze for 10-15 minutes to firm up.
- Bake Cookies: Transfer cookies onto the prepared baking sheet and bake for 22 minutes or until they are very lightly golden. Let cool in the pan for 5 minutes, then move to a cooling rack to cool completely.
- Make the Orange Glaze: Once cookies are cooled, mix powdered sugar, orange juice, and milk in a bowl until smooth.
- Glaze Cookies: Dip the top side of each cookie into the glaze, then place them top-side up. Sprinkle with orange zest if desired. Allow glaze to set on a plate or cooling rack before serving.
Notes
- Use fresh ground cardamom for the most vibrant flavor. Pre-ground cardamom works as well but may be less aromatic.
- Chilling and freezing the dough helps the cookies hold their shape and maintain a tender texture during baking.
- If you prefer a dairy-free glaze, substitute milk with almond milk or another plant-based milk.
- Store the glazed cookies in an airtight container at room temperature for up to one week.
- For a stronger citrus flavor, add a little more orange zest to the glaze or drizzle extra on top after glazing.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
