These cookies really hit the mark for me. There are so few ingredients, and the end product is a crumbly, warmly-scented shortbread that goes great with an afternoon cup of tea.
Cardamom Almond Shortbread
Adapted from a recipe given to me by my friend, Cynthia Scott
2 c. white flour
1/8 t. salt
¾ c. unsalted butter, room temperature
½ c. granulated sugar
4 ½ t. ground cardamom
½ c. sliced almonds
3 T. powdered sugar
Position rack in middle of oven; preheat to 375˚ F. Grease 2 cookie sheets.
Combine flour and salt, set aside. Using an electric mixer, beat butter, granulated sugar and 4 t. ground cardamom in another bowl until fluffy. Add flour mixture and beat at slow speed to incorporate. Stir in ½ c. sliced almonds.
In a small bowl, combine powdered sugar and remaining ½ teaspoon of cardamom in small bowl. Using your hands, form the dough into one inch flattened cookies. (This will be a bit tricky, since the dough is really crumbly.) Place cookies one inch apart on cookie sheet and sprinkle with powdered sugar mixture. Bake until cookies are light brown, about 14 minutes. Let cookies stand on cookie sheets for 3 minutes. Transfer to rack and cool completely.
Makes about one dozen.