Cardamom-Semolina Shortbread Cookies
These delicate cardamom orange cookies are a delightful treat for any occasion. The aromatic blend of cardamom and orange flower water creates a uniquely fragrant and flavorful dessert that is sure to impress. With a buttery texture and a hint of sweetness, these cookies are perfect for enjoying with a cup of tea or coffee. Give them a try and savor the exotic flavors in every bite.
— Constant Cookbook
Ingredients
- 1 1/2 all-purpose flour
- 1/3 semolina flour (pasta flour)
- 1 1/4 ground cardamom, divided
- 1 (2 sticks) unsalted butter, room temperature
- 1/4 kosher salt
- 1 sugar, divided
- 2 large egg yolks
- 1/2 orange-flower water, orange extract, or orange liqueur (such as Cointreau)
Instructions
- Whisk all-purpose flour, semolina flour, and 1 teaspoon cardamom in a large bowl; set aside. Using an electric mixer, beat butter, salt, and 3/4 cup sugar in a large bowl until light and fluffy, about 4 minutes. Add egg yolks and orange flower water and beat to blend. With mixer on low, add dry ingredients and mix just to blend.
- Place dough on a large sheet of parchment paper. Using paper as an aid, roll up dough into a 1 1/2-inch diameter log. Wrap in plastic and chill until firm, about 1 hour.
- Preheat oven to 350°. Mix remaining 1/4 cup sugar and 1/4 tsp. cardamom in a small bowl. Slice dough into 1/4-inch-thick rounds. Dip 1 side of each round in cardamom sugar and arrange, sugar side up, on 2 large parchment-lined baking sheets. Bake until golden brown and firm, 20-25 minutes. Transfer cookies to a wire rack; let cool.
- DO AHEAD: Dough can be made 3 days ahead. Keep chilled. Cookies can be baked 3 days ahead. Store airtight at room temperature.
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