Ah, that sounds absolutely delightful! Here’s a clear, step-by-step recipe for Cardamom Shortbread Cookies with Orange Glaze that balances the warm spiciness of cardamom with a bright, citrusy sweetness.
Ingredients
For the Shortbread Cookies:
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 2/3 cup (85 g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
For the Orange Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons freshly squeezed orange juice
- 1 teaspoon finely grated orange zest (optional, for extra punch)
Instructions
Step 1: Make the Shortbread Dough
- In a large bowl, beat the softened butter with the powdered sugar until light and creamy (about 2–3 minutes).
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, and cardamom.
- Gradually add the dry ingredients to the butter mixture, mixing until it forms a soft dough.
Step 2: Shape and Chill
- Form the dough into a log or disk, wrap in plastic wrap, and refrigerate for at least 1 hour (this makes slicing easier and prevents spreading).
Step 3: Bake the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared sheet.
- Bake for 12–15 minutes, until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
Step 4: Prepare the Orange Glaze
- In a small bowl, whisk the powdered sugar with 2 tablespoons of orange juice.
- Add more juice a little at a time until you reach a pourable but thick consistency.
- Stir in orange zest if using.
Step 5: Glaze the Cookies
- Drizzle the orange glaze over the cooled cookies or dip the tops into the glaze.
- Allow the glaze to set for about 30 minutes before serving.
Tips & Variations
- Extra flavor: Add a pinch of nutmeg or a few drops of almond extract to the dough.
- Texture: For a crunchier cookie, sprinkle a little coarse sugar on top before baking.
- Storage: Store in an airtight container at room temperature for up to 1 week.
If you want, I can also give you a fancier version with a spiced-orange drizzle and candied orange peel that makes them look bakery-level gorgeous.
Do you want me to do that?
