Espresso Cardamom Shortbread Cookies
This past fall I was introduced to a Cardamom Latte. I loved the flavor and new I had to find a cookie to match. I made these shortbread cookies this past weekend and I loved the flavor. The next time I whip up a batch of these I would increase the instant espresso to 2 teaspoons. I like a stronger coffee flavor.
1 1/2 cups of butter softened
3 1/3 cups of all purpose flour
2 tablespoons of cornstarch
1 1/2 teaspoon of ground cardamom
1/2 teaspoon of salt
1 teaspoon of instant espresso(if you want a stronger flavor up the amount to 2)
1 1/2 teaspoon of pure vanilla extract
1 1/3 cups of powdered icing sugar
To make the shortbread
Position the rack to the center of the oven and preheat to 325 degrees
Lightly butter a 9x13 baking pan
Dissolve the instant espresso in the vanilla and set aside
In a bowl combine the flour, cornstarch, cardamom and salt. Whisk to combine the ingredients.
In your stand mixer beat the butter until smooth and add the powdered icing sugar and the vanilla -espresso mixture. Beat until nice and creamy.
Add the flour mixture and beat until well combined, scraping the bowl at least once to make sure everything is incorporated.
Transfer the dough to the pan and press the dough lightly to ensure that it is evenly distributed into the pan.
Before you bake in the oven cut the dough all the way through in even portions and prick each cookie with a fork 3 times.
Bake for 15 minutes then turn the pan. Continue to bake for another 15 minutes until the top is dry and is just lightly golden.
Remove the cookies from the oven and let cool for 5 minutes on a wire rack. With a small knife gently re-cut the cookies along the lines. Let the cool completely before removing them from the pan.
Cookies can be stored for up to 5 days at room temperature in a container or they can be frozen in the freezer for a later date.