Imagine a cookie so delicate, so aromatic, that it transports you to the bustling markets of the Middle East with just one bite. These Cardamom Shortbread Cookies, known as Shakar Lama, are not just a treat—they're a culinary journey that promises to elevate your baking game and impress even the most discerning dessert lovers. With their buttery texture and intoxicating cardamom fragrance, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
Instructions
- Begin by gathering all your ingredients: 1 cup of softened unsalted butter, ½ cup of powdered sugar, 2 cups of all-purpose flour, 1 teaspoon of ground cardamom, and ¼ teaspoon of salt. Make sure your butter is at room temperature for easier mixing.
- Preheat your oven to 350°F (175°C). This ensures that the oven is at the right temperature when you are ready to bake your cookies.
- In a large mixing bowl, cream together the softened butter and powdered sugar. Use an electric mixer on medium speed for about 2-3 minutes, or until the mixture is light and fluffy.
- Once the butter and sugar are well combined, add the ground cardamom and salt to the mixture. Mix well until the spices are evenly distributed.
- Gradually add the all-purpose flour to the butter mixture. Start by mixing on low speed to prevent the flour from flying out of the bowl, then increase to medium speed until the dough comes together. You may need to use a spatula to scrape down the sides of the bowl.
- Once the dough is formed, it should be soft and slightly sticky. If it feels too sticky, you can chill it in the refrigerator for about 10-15 minutes to make it easier to handle.
- On a lightly floured surface, turn out the dough and gently knead it a few times until smooth. You can also shape the dough into a log or disc, depending on how you want to cut the cookies.
- Using a rolling pin, roll the dough out to about ¼ inch thickness. If you prefer, you can also use cookie cutters to create shapes, or simply cut the dough into squares or rectangles with a knife.
- Place the cut cookies onto a baking sheet lined with parchment paper, leaving some space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 15-20 minutes, or until they are lightly golden around the edges. Keep an eye on them to prevent over-baking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Cardamom Shortbread Cookies (Shakar Lama) with a cup of tea or coffee. Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter is key to achieving that perfect, crumbly shortbread texture.
- Don't Overmix: When adding flour, mix just until the dough comes together. Overmixing can lead to tough cookies.
- Chill for Success: If your dough feels too soft, refrigerate it for 10-15 minutes. This makes it easier to handle and helps prevent spreading during baking.
- Uniform Thickness: Use a ruler or rolling pin guide to ensure your cookies are evenly rolled, which guarantees consistent baking.
- Cool Completely: Let the cookies cool entirely on a wire rack to develop their signature crisp texture.
- Spice Variation: Feel free to experiment with the cardamom—freshly ground will give an even more intense flavor than pre-ground.
- Storage Tip: These cookies actually improve in flavor after a day, so don't hesitate to make them ahead of time!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 9g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
