As an alternative to cinnamon and other spices during the holiday season, why not try something a little different? Cardamom packs just the right amount of spice while still holding true to iconic wintertime flavors.
Native to India, Cardamom pods derive from various plants in the ginger family, which explains the very specific spicy flavor found in these seeds. They’re quite aromatic and once heated, carry an almost nutty quality to them. It’s an excellent flavor to add to coffee. In fact, if you find a local coffee shop that carries a Cardamom latte, try it!
We’re adding cardamom to this brown sugar shortbread, as it’s quite complimentary in flavor to the deep molasses of dark brown sugar.
We’ll start by rolling out our cookie dough using the Endurance® French Rolling Pin. Pro tip: Put your rolling pin in the freezer before rolling out dough to keep it extra cold!
Cut out whatever shape you want using cookie or biscuit cutters. For a classic holiday shape, use the Endurance® Round Rippled Biscuit Cutters. They’re perfect for shortbread cookies and the rippled edge gives them just the right amount of decoration without being too over-the-top.
Sprinkle that sugar on top!
This is probably one of my favorite tools to use when baking any kind of biscuit or cookie. The Endurance® Mini Flexible Spatula is the perfect shape, size, weight, and material for lifting cookies off a baking sheet. Its thin spat allows it slide easily underneath cookies and the stainless steel structure keeps it sturdy. A definite must-have kitchen gadget when flipping or moving delicate foods!
And there you have it! The brown sugar in these shortbread makes them a nice dark tan color after they’ve cooled and the turbinado sugar adds just the right amount of extra sweetness and sparkle.
Cardamom Brown Sugar Shortbread Cookies
This spice-driven shortbread recipe has a perfectly mellow sweet thanks to the use of brown sugar.
Brown sugar, packed
- Turbinado (raw) sugar for topping
In a large bowl, cream butter and brown sugar together, about 3 minutes. Add cardamom, cream another minute. Stir in flour gradually and mix until incorporated. Turn out onto lightly floured surface and knead together until dough comes together.
Divide dough in half and wrap in plastic wrap. Refrigerate for 15 minutes.
Unwrap and roll out to 1/3 inch thickness. Cut shapes using cookie cutter. Place onto baking sheets lined with parchment paper, about 1 inch apart. Top with a sprinkle of turbinado sugar.
Bake at 300°F for 25 minutes, or until bottom is browned. Remove from oven and allow to cool on pan for 5 minutes. Cool for remaining time on wire racks.
Recipe adapted from Kitchen Gidget.