Cardamom Shortbread Cookies

🥘 Ingredients

• all-purpose flour
  1.75 c
• cardamom
  1 tsp
• milk
  1 Tbsp
• orange
• orange juice
  1 Tbsp
• powdered sugar
  1.5 c
• salted butter
  1 c

1. 1

   Beat softened salted butter and powdered sugar on low speed until incorporated, then increase to medium speed and beat until creamed (about ⏱️ 30 seconds ). Scrape the sides.

   salted butter: 1 c, powdered sugar: 1/2 c
2. 2

   Add all-purpose flour and freshly ground cardamom . Mix on low speed until the dough comes together in medium-sized chunks with no flour streaks. Do not overmix.

   all-purpose flour: 1.75 c, cardamom: 1 tsp
3. 3

   Press dough into a disk, wrap tightly in plastic wrap, and refrigerate for ⏱️ 30 minutes .
4. 4

   Preheat oven to 325°F and line a baking sheet with parchment paper.
5. 5

   Roll dough between two sheets of parchment paper to 1/2-inch thickness. Cut with cookie cutters. Place on a plate and freeze for 10 to ⏱️ 15 minutes .
6. 6

   Transfer to the baking sheet and bake for 20 to ⏱️ 22 minutes , or until very lightly golden. Cool for ⏱️ 5 minutes in the pan, then move to a cooling rack.
7. 7

   Once cookies are completely cool, whisk powdered sugar , orange juice , and milk until smooth.

   powdered sugar: 1 c, orange juice: 1 Tbsp, milk: 1 Tbsp
8. 8

   Dip the top of each cookie into the glaze. Turn top-side up and sprinkle with orange zest (optional) if desired. Let set on a rack until dry.

   orange