Recipe courtesy of ICI Restaurant

Cardamom-Semolina Shortbread Cookies

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: about 8 dozen cookies
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Ingredients

3 1/4 cups all-purpose flour

3/4 cup semolina flour

2 1/4 teaspoons ground cardamom

4 sticks unsalted butter, softened

1 3/4 cups sugar

1/4 teaspoon salt

2 large egg yolks

1 teaspoon orange-flower water, available at gourmet markets, or substitute orange extract or liqueur

Directions

  1. Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside.
  2. Using a mixer, beat the butter, 1 1/4 cups sugar and the salt in a large bowl until light and fluffy. Scrape down the sides of the bowl, then add the egg yolks; mix well. Add the dry ingredients and mix until just incorporated. Mix in the orange-flower water.
  3. Divide the dough in half; place each half on a sheet of wax paper. Using the wax paper, roll each piece of dough into a 12-by-1 1/2-inch log. Wrap tightly and chill until firm, at least 1 hour.
  4. Preheat the oven to 350 degrees. Mix the remaining 1/2 cup sugar and 1/4 teaspoon cardamom in a bowl. Slice one log of dough into 1/4-inch-thick rounds (keep the remaining log refrigerated). Dip the tops of dough rounds in the cardamom sugar and arrange on ungreased baking sheets; bake until golden brown, 12 to 15 minutes. Place the cookies on a wire rack to cool. Repeat with the remaining log of dough.

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