Vanilla Cardamom Shortbread: 9th of our 12 Days of Recipes annual series

On the ninth day of recipes, we suggest you get (or if you're luck - WIN) yourself a bottle of Vanilla Paste & a jar of ground cardamom to make...

Vanilla Cardamom Shortbread

The cardamom and vanilla in these little cookies make them the perfect accompaniment to a steaming mug of hot chocolate. Don’t forget to enter our contest before 6:30 PM on December 18th.

Ingredients:

• 2 cups butter, unsalted, softened
• 1 cup icing sugar
• 3 cups all purpose flour
• ½ cup corn starch
• ¼ tsp. salt
• 1 tsp. ground cardamom *
• 2 tsp. vanilla paste *
• *Available from Well Seasoned

Instructions:

1. In a bowl, sift together flour, salt, corn starch and cardamom – set aside.
2. In a bowl with an electric mixer on medium, cream the butter until soft, add the icing sugar and mix on low until blended. Add the vanilla and slowly add the flour mixture.
3. Transfer the dough into a ball and wrap in plastic wrap – chill for about an hour.
4. Pre-heat your oven to 300 degrees. Cut the ball in half and roll out with a rolling pin to about ¼ inch thick. Cut out with your favourite 2” cutter, and place on a cookie sheet about 2” apart.
5. Bake for 11 minutes being careful not to let them over bake or get brown.
6. Transfer to a cooling rack and when completely cool, keep them in an airtight container for up to 2 weeks.