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cardamom shortbread

Cardamom Shortbread


  • Author: Sara Rissi

Ingredients

Scale
  • 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

Instructions

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.