Yield: Yields 40 rectangular cookies or 24 cookie wedges
Cardamom adds just a subtle intriguing note to classic shortbread. To give the cookie a more exotic flavor, see the Pistachio-Cardamom variation below.
Once the dough is pressed into the pan and cut, it can be wrapped and refrigerated for 1 day or frozen for up to 1 month. If freezing the dough, thaw it overnight in the refrigerator before baking.
Baked and cooled cookies can be layered between sheets of parchment or waxed paper in an airtight container and stored at room temperature for up to 4 days.
In a small bowl, toss 3/4 cup chopped unsalted pistachios with 1 Tbs. of the flour. Combine the rest of the flour with the dry ingredients as directed. Proceed with the recipe as written, adding the pistachio-flour mixture to the batter after incorporating the last of the dry ingredients. Shape and bake as directed.
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I thought these were good but not great. I like thinner shortbread cookies better.
These are wonderful. I made them for my wedding as favors, and everyone raved about them. The cardamom adds just the right hint of spice to balance the shortbread. They are so easy to make and also freeze well.
Years ago I used to enjoy a wholewheat version of regular shortbread in England. I love this recipe because it works great with a couple of changes.......Substitute all the white flour for wholewheat.Substitute all the white powder sugar for brown, or even better muscovada.Add a handful or so of chopped pistachios.Yum! Yum!
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