Cardamom Shortbread

1/2 c Butter; softened
1/4 c Sugar
1 c Oats; quick-cooking
1 ts Extract, vanilla
2/3 c Flour
1 ts Cardamom, ground

Preheat oven to 350 degrees F. In medium bowl, cream butter and sugar until fluffy. Stir in oats and vanilla. In small bowl, sift together flour and cardamom. Add dry ingredients to creamed mixture; stir until soft dough forms. Press into greased 8" round shortbread mold or 9" round cake pan. Bake 25-30 minutes, until light brown. Cool in pan 10 minutes; loosen edges with knife. Invert onto cutting board. If necessary, tap edge of pan on cutting board. Cut warm shortbread into wedges. Cool completely. Store in airtight container.

Cardamom Shortbread printer friendly version located here.
Click Back to return.