Cardamom Shortbread

cardamom shortbread

This buttery shortbread recipe is a perfect way to showcase Kalona Supernatural butter.  Don’t feel restricted by this recipe–shortbread is one of the easiest pastries to flavor. Mix it up by adding maple sugar, coconut sugar, orange zest, almond extract, chocolate, coffee, and of course, cardamom.

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cardamom shortbread

Cardamom Shortbread

  • Author: Sara Rissi



  • 1 stick (4 ounces) Kalona SuperNatural™ butter, at room temperature
  • ½ cup powdered sugar, plus extra for dusting
  • ½ teaspoon ground cardamom
  • ¼ teaspoon vanilla extract
  • ¼ teaspoons fine sea salt
  • 1 cup all-purpose flour


Beat the butter with a paddle attachment in a standing mixer until soft and creamy, then add the sugar and beat on high until completely incorporated. Turn off the machine, add the rest of the ingredients and beat on low until the mixture is smooth. Scrape it out, lightly form a ball with your hands, then put it in the pie plate. Press it out to the edge with your fingers or the heel of your palm. It needn’t creep up the sides of the pan.Preheat the oven to 325’F. Have on hand a 9-inch pie tin.

Remove and while warm, cut the shortbread while in the pan, into 12 pieces. Let cool, then dust with more powdered sugar.Using a fork, press the tines into the edge of the dough, leaving an imprint. Bake in the center of the oven until golden.  Approximately 20 minutes. The dough will be a little darker than usual because of the cardamom.

  1. Thanks Maggie! We will have Chef Madison review again and make sure it is correct.

  2. Had nice success with this recipe today and look forward to trying some of your variation suggestions. (PS. The directions appear to be out of order.)

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