Description
These Cardamom Shortbread Cookies with Orange Glaze offer a perfect blend of aromatic cardamom and zesty orange flavors. The buttery shortbread is tender and crumbly, complemented by a sweet and tangy orange glaze that adds a delightful finish. Ideal for festive occasions or a special treat with tea.
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 Cardamom: If using fresh cardamom pods, grind them to a fine powder to enhance the flavor in the shortbread dough.
- Cream Butter and Sugar: In a mixing bowl, beat 1 cup of softened salted butter and ½ cup powdered sugar on low speed until the sugar is incorporated. Increase to medium speed and continue beating until the mixture is creamy, about 30 seconds. Scrape down the sides of the bowl as needed.
- Mix Dry Ingredients: Add 1 teaspoon ground cardamom and 1 ¾ cups all-purpose flour to the creamed butter mixture. Mix on low speed until the dough comes together in medium-sized chunks and no flour streaks remain. Avoid overmixing to keep the dough tender.
- Shape and Chill Dough: Press the dough together with a spatula or your hands, then turn it out onto a sheet of plastic wrap. Shape it into a disk using the plastic wrap to help. Wrap tightly and refrigerate for 30 minutes to firm up.
- Preheat Oven and Prepare Dough for Cutting: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper. Remove dough from the refrigerator, unwrap, and place it between two sheets of parchment paper. Roll the dough to ½-inch thickness.
- Cut Cookies and Freeze: Cut out cookies using cookie cutters and place them on a parchment-lined plate. Freeze the cookies for 10-15 minutes to maintain their shape during baking.
- Bake Cookies: Transfer the frozen cookies onto the prepared baking sheet. Bake in the preheated oven for 20-22 minutes, or until they turn very lightly golden around the edges. Remove and cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Prepare Orange Glaze: Once the cookies are cooled, mix together 1 cup powdered sugar with 1 tablespoon orange juice and 1 tablespoon milk until smooth to form the glaze.
- Glaze Cookies: Dip the top side-down of each cookie into the orange glaze, then remove and turn the cookie top side up. Optionally sprinkle with orange zest. Place glazed cookies on a plate or cooling rack until the glaze sets.
Notes
- For a stronger cardamom flavor, lightly toast the cardamom pods before grinding.
- Use cold butter and chilled dough to prevent cookies from spreading too much during baking.
- Substitute milk in the glaze with almond or oat milk for a dairy-free option.
- The glaze can be thickened or thinned by adjusting the amount of milk to achieve your desired consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Allow glaze to set completely before stacking cookies to prevent sticking.
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: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
