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Author Notes: I was missing the cardamom bread that my favorite coffee shop used to carry, and so thought to make my own. Ground cardamom can be tricky to find at the regular grocery store, so I went to The Spice House to pick some up. Wandering around, I came across some orange flower water that seemed to be a nice match for the cardamom. I am a little behind on my holiday cookies, and so the bread idea, turned into shortbread. This version is a little lighter, and not too sweet. —Jennifer Ann
Serves 2 1/2 dozen
- 2.5 cups flour
- 1/2 cup sugar
- 1/2 teaspoon finely ground cardamom
- 1/4 teaspoon salt
- zest from two oranges, finely chopped
- 1 cup cold butter, cut into dice sized pieces
- 2 teaspoons plus 2 teaspoons orange flower water
- 1 egg beaten with 2 tablespoons milk
- 1/4 cup extra fine sugar
- whisk together flour, sugar, cardamom, salt, and orange zest in a bowl; transfer to food processor
- add butter and pulse until uniformly combined (texture will be dry, and crumbly)
- add the orange flower water, and pulse until the mixture is uniformly blended (it will still be crumbly, but should hold together when pressed); roll into two balls, wrap in plastic, and refrigerate for at least one hour
- roll dough to approximately 1/3" thick; cut into desired shapes; place on cookie sheet lined with parchment
- brush cookies with egg wash (egg and milk), and sprinkle with sugar
- bake in a 350 oven for about 12 minutes, or until the shortbread is just beginning to lightly brown; carefully move to racks to cool
- This recipe was entered in the contest for Your Best Holiday Cookie
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