Monday, November 7, 2011

Cardamom Shortbread Cookies

One of the many hats I wear is 8th grade American History teacher at a small Lutheran school. This role came to me late in my teaching career, and at first, I was intimidated at the depth and breadth of the topic. So, in my usual fashion, I determined to do the best I could; I took many, many history classes, read everything that came my way, upped my teaching certification, and voila! I now teach 8th grade American History! Not only do I teach it, I LOVE it! Just ask my students.

Organizing and chaperoning a biennial (“happening every two years”… had to look that one up in the dictionary….) trip to Washington DC is a highlight of the job. To get there, we need money, so another hat I sometimes wear is Fund Raiser.

My annual Cookie Walk is an excellent way to earn funds – it’s pure profit. Click here to see last year’s event. To make it successful, I need lots and lots and lots of cookies. Today I share my first batch: Cardamom Shortbread Cookies, now all tucked away in my freezer for the big day.

Here’s what you need for the cookie:
1/3 C sugar
1 C butter – no substitutions here
1 t vanilla
¼ t almond
2 ¼ C flour
2 t cardamom

 Here’s what you need for the glaze:
1 C powdered sugar
½ t vanilla
1/8 t almond
1-3 T milk

Here’s what you do:
Cream butter and sugars until light and fluffy. Add vanilla and almond flavors. Mix together the dry ingredients and incorporate them into the butter mixture. Line two 9-inch pans with foil and spray the daylights out of them. Make sure the foil is hanging over the tops because you will need to be able to grab on to it in order to lift the cookies from the pan.

As you can see, the dough was dry and crumbly, but it seemed OK. Use your hands to press the dough into the two pans. Bake for about 20 minutes at 350 degrees. Cool for 10 minutes. Lift gently from pans with the foil ‘handles.’ Cut them into 16 wedges while still warm.

When completely cool, drizzle glaze over them and CAREFULLY separate. There were some broken ones, but they went quickly into my mouth.

Delicate. Spicy. Buttery. 


  1. I love cardamom in shortbread. Try making some with diced candied ginger too, the combination is amazing!

  2. drool! American History teacher! thanksgiving must be your favourite time of year!
    Gorgeous cookies!
    T x

  3. These look delicious! Would love one now with my coffee!:)

  4. Hi Tracy,

    Your cookies sound fantastic.
    I would love them
    1 cup of butter (!!!!) wow they must be so rich and delicious.

    Another fantastic recipe.


    Fiona x

  5. Beautiful cookies! I have cardamom but never knew what to do with it. Another one of your recipes I'll be giving a try!

  6. These cookies look great. A co-worker of my LOVES cardamom..........maybe I'll make a batch for work.

  7. What a great idea to add cardamon - inspired!
    Mary x

  8. These cookies look amazing. I will have to try this recipe.

  9. These look so delicious! I think I'm going to mark these for a potential Christmas cookie.

  10. What a perfect holiday cookie. I love cardamom and am drawn to dishes and sweets that contain it. I know I'd love your shortbread. I hope you have a great day. Blessings...Mary

  11. I bet the kids just love you making yummy cookies like these. I think it's great you are a teacher and that you tackled a new path. I think you would love coming to SF and would have a great time, I'd do what I could to help you with that. Hope you had a great weekend.

  12. Shouldn't you credit the source of the recipe?

    1. Thank you 'Keep Calm' for directing folks to the original recipe. Mine comes from a Pillsbury Cookie Cook Book.


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