Buttery, lemon infused shortbread cookies, sprinkled with Cardamom sugar (before baking of course).
The top of the cookie.
Fresh out of the oven. See how the sides are slightly golden? It’s perfect.
And look at the bottom. This is a perfectly baked cookie. Golden tones, evenly baked. It pays to have good baking sheets.
Here’s a pile of cookies… before they disappear.
Lemon Cardamom Cookies
1 ½ cups butter, softened
2/3 cup sugar
2 tablespoons grated lemon zest
2 ¾ cups flour
Pinch of salt
Cream together butter and sugar until light and fluffy. Add lemon mix-a-meal, flour and salt.
Gently stir until combined. Place dough in refrigerator for 1 hour to chill. On a
floured surface, roll chilled dough to 1/3 inch. Cut out circles or rectangles, and place
on a parchment lined baking sheet. Sprinkle with cardamom sugar. Bake at 375 degrees for 8-10 minutes, until lightly golden. Remove from the oven and cool on a rack.