This spice-driven shortbread recipe has a perfectly mellow sweet thanks to the use of brown sugar.
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.