Ah, Cardamom Shortbread Cookies with Orange Glaze—delicate, buttery cookies with a warm, aromatic twist from cardamom, finished with a bright citrus glaze. Here’s a detailed recipe:
Cardamom Shortbread Cookies with Orange Glaze
Ingredients (makes ~24 cookies)
For the Cookies
- 1 cup (2 sticks / 225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tsp ground cardamom
- ¼ tsp salt
- 1 tsp vanilla extract
For the Orange Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp fresh orange juice (adjust for consistency)
- Optional: ½ tsp finely grated orange zest for extra flavor
Instructions
1. Make the dough
- In a large bowl, cream butter and sugar until light and fluffy (~3–4 minutes).
- Add vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, cardamom, and salt.
- Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.
2. Shape the cookies
- Roll dough into a log (~2 inches / 5 cm diameter) for slice-and-bake, or roll out ¼-inch thick and cut with cookie cutters.
- Place on a parchment-lined baking sheet.
3. Chill (optional but recommended)
- Chill dough 30–60 minutes to help cookies hold their shape.
4. Bake
- Preheat oven to 350°F (175°C).
- Bake 12–15 minutes until edges are lightly golden.
- Let cookies cool completely on a wire rack before glazing.
5. Prepare the glaze
- In a small bowl, whisk powdered sugar with orange juice until smooth.
- Adjust thickness: add more sugar if too thin, more juice if too thick.
- Optionally, stir in orange zest for extra flavor.
6. Glaze the cookies
- Drizzle or dip the cooled cookies in the orange glaze.
- Allow glaze to set at room temperature (~30 minutes).
Tips
- Flavor balance: Cardamom is potent; don’t overdo it—1 tsp for 2 cups flour is ideal.
- Texture: For extra crumbly shortbread, avoid overmixing once the flour is added.
- Presentation: Pipe the glaze in thin lines or fully coat for a professional look.
- Storage: Keep in an airtight container for up to 1 week; freeze for longer storage.
If you want, I can also give a “zesty twist” version where the shortbread itself has orange zest baked in, making the cookies even more fragrant and layered in flavor.
Do you want me to do that?
