Orange Cardamom Shortbread Cookies
These Orange Cardamom Shortbread Cookies are a delightful blend of tangy citrus and aromatic spices, making them an irresistible treat for everyone.
Ingredients
- 2 cups all-purpose flour
- ¾ cup butter ( unsalted )
- ⅔ cup Caster sugar
- 2 tablespoon orange juice
- ¾ tablespoon orange zest
- 1 tablespoon cardamom powder ( freshly crushed )
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon orange extract ( optional )
Instructions
- In a mixing bowl, combine unsalted room-temperature butter and sugar. Whisk for two to three minutes until fluffy (an electric hand beater or a balloon whisk can be used).
- To it add fresh orange juice and orange zest.
- Add orange extract and gently mix until everything is evenly combined.
- It is perfectly combined.
- Sift together the flour, baking powder, salt, and powdered cardamom; then mix with a spatula. Be careful not to overmix the cookie dough.
- The cookie dough should be soft and malleable for the orange cookies.
- Cling wrap the cookie dough and refrigerate for 15 to 20 minutes.
- Roll the cardamom orange cookie dough to ½ an inch thickness as shown.
- Using a cookie press, gently cut out the cookies as shown.
- Using a cookie press, gently cut out the cookies as shown. Do not press too hard.
- Preheat oven to 180* degrees and bake it for 13 to 14 minutes.
- Bake the orange cookies and let them be on the baking tray for two to three minutes before transferring onto the cooling rack.
- Bake the orange cookies and let them be on the baking tray for two to three minutes before transferring onto the cooling rack.
Notes
Dust the cookie stamp with flour, ensuring it is well coated, then press the dough to achieve the perfect shape of the stamp.
Nutrition
Serving: 1cookieCalories: 77.5kcalCarbohydrates: 7.2gProtein: 1gFat: 5gSaturated Fat: 3.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.3gTrans Fat: 0.2gCholesterol: 13.1mgSodium: 57.3mgPotassium: 16.2mgFiber: 0.3gSugar: 0.1gVitamin A: 155.1IUVitamin C: 0.9mgCalcium: 8.2mgIron: 0.5mg
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