Description
Delight in these aromatic Cardamom Shortbread Cookies glazed with a sweet and tangy orange icing. The rich, buttery shortbread is infused with fragrant cardamom, creating a unique twist on a classic cookie. Finished with a smooth orange glaze and optional zest, these cookies are perfect for afternoon tea or festive gatherings.
Ingredients
Shortbread Cookies
- 1 cup salted butter, softened
- 1/2 cup powdered (confectioners) sugar
- 1 teaspoon freshly ground cardamom
- 1 3/4 cups all-purpose flour
Orange Glaze
- 1 cup powdered (confectioners) sugar
- 1 tablespoon orange juice
- 1 tablespoon milk
- Orange zest, to decorate (optional)
Instructions
- Prepare the Cardamom: If using fresh cardamom pods, grind them into a fine powder to release their flavor.
- Cream the Butter and Sugar: Beat the softened butter and 1/2 cup powdered sugar on low speed until combined. Increase to medium speed and continue beating until the mixture is creamy, about 30 seconds. Scrape the bowl sides to ensure even mixing.
- Combine Dry Ingredients: Add the flour and ground cardamom to the creamed mixture. Mix on low speed until the dough forms medium-sized chunks and no flour streaks remain, taking care not to overmix.
- Shape and Chill Dough: Press the dough together with a spatula or your hands. Transfer onto plastic wrap, shape into a disk using the wrap, and wrap tightly. Refrigerate for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Roll and Cut Cookies: Remove the dough from the refrigerator. Unwrap and place between two sheets of parchment paper. Roll out to about 1/2-inch thickness. Use cookie cutters to cut shapes, then place cookies on a parchment-lined plate and freeze for 10-15 minutes to keep their shape during baking.
- Bake the Cookies: Transfer the chilled cookies onto the prepared baking sheet. Bake for 20-22 minutes or until the cookies turn very lightly golden. Let cool in the pan for 5 minutes before moving to a wire rack to cool completely.
- Make the Orange Glaze: In a bowl, whisk together 1 cup powdered sugar, orange juice, and milk until the glaze is smooth and slightly thickened.
- Glaze the Cookies: Dip the top side of each cooled cookie into the glaze, then turn them over to dry. Sprinkle with orange zest if desired. Place cookies on a plate or cooling rack and allow glaze to set fully before serving.
Notes
- For extra flavor, freshly grind cardamom pods rather than using pre-ground cardamom.
- Freezing the cut cookies before baking helps them hold their shape and prevents spreading.
- The glaze can be adjusted in thickness by adding more or less milk.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- You can substitute salted butter with unsalted butter and add 1/4 teaspoon of salt if preferred.
