Recipe courtesy of ICI Restaurant
From:
Food Network Magazine
Cardamom-Semolina Shortbread Cookies
- Level: Easy
- Yield: about 8 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 96 servings
- Calories
- 69
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 14
- Sodium
- 7
- Total: 1 hr 40 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 15 min
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
- Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside.
- 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.
- 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.
- 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.