Cardamom Spiced Christmas Shortbread Wedges
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cardamom
- 1/4 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon granulated sugar (for dusting)
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch round cake pan or a shortbread mold. You can also line the bottom with parchment paper for easier removal.
- In a large mixing bowl, beat the softened butter and 1/2 cup of granulated sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric mixer.
- Stir in the vanilla extract until well combined with the butter mixture.
- In a separate small bowl, whisk together the all-purpose flour, ground cardamom, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix.
- Transfer the dough to the prepared pan. Use your fingers or the back of a spoon to press the dough into an even layer. Use a fork to prick the dough all over the surface to prevent bubbling.
- Using a sharp knife, lightly score the top of the dough into 16 equal wedges. Do not cut all the way through; just mark the surface so they are easier to cut after baking.
- Bake for 30 to 35 minutes, or until the edges are just starting to turn a very light golden brown. The center should still look pale.
- Remove the pan from the oven and immediately sprinkle the extra tablespoon of sugar over the top. Let the shortbread cool in the pan for 10 minutes. While still warm, cut through the pre-scored lines to separate the wedges. Allow them to cool completely in the pan before removing.