Prep 15 mins
Cook 20 mins
A simple traditional recipe for cookies similar to shortbread. The wonderful flavor comes from the cardamom, which is fairly expensive, but very worth it. I actually prefer them without the almonds, but you might add them if you like.
- 236.59 ml butter, softened
- 236.59 ml sifted confectioners' sugar
- 473.18 ml all-purpose flour
- 2.46 ml ground cardamom
- 12 almonds, split (optional)
- Preheat the oven to 300ºF (150ºC).
- In a medium bowl, stir together the butter and sugar until smooth. Stir in flour and cardamom until well blended. Pinch off tablespoonfuls of dough, and roll into a thin rope. Join the ends together in a circle, and place on a greased cookie sheet. Place almond halves on the joints where the circles come together.
- Bake for 20 minutes in the preheated oven. The cookies should remain white, but may turn golden at the very edge.
Rich cute cookies. I could have used a bit more help in deciding how big a "bit" of dough was and how thin the thin ropes should be. The white color is kind of nice actually. I liked the almond. If you like shortbread, this recipe will make a nice variation for you.
Let me start by saying that my kids absolutely loved these! Except for the almond, but I was more than happy to eat those LOL. I used white wheat flour here with no problems. I loved how the cardamom adds that little extra "something". Thanks so much for posting! Made for ZWT 9, Gourmet Goddesses.