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.