A simple shortbread recipe with cardamon.
Ingredients
- 1/2 cup butter or ghee
- 1/2 cup powdered sugar or castor sugar
- 3 Tbl Greek yogurt
- 1 1/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 Tbl cardamom powder
- 1 tsp vanilla extract
- 1/4 c semolina
- chopped pistachio for garnishing
Servings: cookies
Instructions
- Preheat the oven to 350°F.
- Line a baking tray with parchment paper.
- Beat butter and sugar in a large bowl until smooth and creamy.
- Add yogurt and beat again until fluffy.
- Combine dry ingredients except semolina.
- Mix well.
- Add semolina and mix well again.
- Divide the dough into 28-30 equal portions and roll into balls.
- Or, using hands, form long rolls (or long squares) and cut into equal pieces.
- Indent center slightly, top with chopped pistachio and press nuts in gently.
- Space cookies on pan so they can rise slightly.
- We often space them equally on one cookie sheet.
- Bake at 350 for 20-22 mins or until light golden in color.
- If browning too quickly, reduce heat to 300°F for last few minutes.
- Cookies will be soft and firm but will crisp up as they cool
- Cool on wire rack.
Recipe Notes
We did not have powdered sugar or ground cardamom, so we placed the cardamom pods in granulated sugar and blended until a castor sugar fineness.
Recipe adapted from my ginger and garlic kitchen.
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