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    You Are Here Home » Assyrian Recipes

    Published: Jun 2, 2018 Updated: Sep 18, 2021 by Hilda Sterner | This post may contain affiliate links 8 Comments

    Cardamom Shortbread Cookies (Shakar Lama)

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    cardamom cookies

    Cardamom is easily my favorite spice. It also happens to be very prominent in this Easy Shortbread Cookie Recipe. I guess that explains why they are my all-time favorite cookie, right up there with Kileche. These Shortbread Cookies will be your new favorite cookie too!

    shortbread cookies

    About This Recipe

    In the Middle East, these cookies are called "Shakar Lama" or "Shakarlama" (both spellings are used).

    “Shakar" means “sugar” in Arabic, but I'm not sure what "Lama" means, or if it's even a word by itself.

    These delicious cookies are also referred to as "Ghraybeh." In our family, they were always known as “Shakar Lama.”

    Easy Shortbread Cookies Recipe

    There's a reason why I named this post: "Easy Shortbread Cookies Recipe."

    Unlike other complicated Middle Eastern sweets like Baklava, Kileche, or Nazook, these cookies are simple enough for anyone to make.

    I suppose the best way to describe them would be Cardamom-Flavored Shortbread Cookies.

    They only have a handful of ingredients, with cardamom being the most exotic of the ingredients.

    How to Make This Recipe

    Pour boiling water over almonds and soak while you work on the dough.

    Cut butter into 1″ pieces, add to a stand mixer, along with the sugar. Mix until thoroughly blended. Scrape down the sides of the bowl with a spatula.

    Add the flour, cardamom, and salt into the sugar and butter mixture. Mix until everything is incorporated.

    Place cookie dough on a piece of Saran wrap. Cover the dough with the plastic wrap and roll it into a log. Chill the dough in the refrigerator for 30 minutes.

    Pre-heat oven to 375-degrees F.

    Using a pastry scraper, slice the chilled roll in half, then in quarters. Slice each quarter into five equal discs. Place discs on a parchment-lined cookie sheet.

    cookie dough rolled into a log

    Remove the skin off of the almonds, then pat them dry with the paper towels. Press one almond into the center of each cookie.

    raw cookies on a cookie sheet

    Bake for 20 minutes, or until the edges of the cookies are golden brown.

    shakar lama cookies

    Cook’s Tips

    • In my cookbook, Mom's Authentic Assyrian Recipes, I recommend rolling the dough into a rope, and bringing the ends together, then adding an almond in the center. You can still choose to make them that way if you wish. However, since I published my book in 2008, I've come up with a better way.
    • The method I prefer now is forming the dough into a log. I then chill and slice the dough into discs. This method is not only easier but makes for a prettier and more uniform cookie!
    • Still another way of forming these cookies is to shape them into triangles. I suppose it’s a matter of preference. But personally, I prefer making them round.
    • Another variation that you might come across is adding ground almonds into the dough, giving the cookies an extra crunchy texture. If you decide to add ground almonds to the dough, you can skip the almond in the center.

    How to serve Shakar Lama

    Shakar Lama cookies are usually served with some strong Middle Eastern tea or chai. But, speaking from experience, they are great with coffee too!

    Don't even get me started on how amazing they are with a nice, tall glass of milk. So do yourself a favor and try this Easy Shortbread Cookies Recipe soon.

    Related Recipes

    • Middle Eastern Baklawa Recipe
    • Zlabia (Middle Eastern Mini Funnel Cakes)
    • Semolina Cake (Nammoura)
    • Galaktoboureko Recipe (Custard-Filled Fillo Dough)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    shortbread cookies

    Cardamom Shortbread Cookies (Shakar Lama)

    Melt in your mouth sugar cookies, with the delicious addition of cardamom.
    4.34 from 9 votes
    Print Rate
    Course: Dessert, Snacks
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour
    Servings: 20 cookies
    Calories: 150kcal

    Ingredients

    • 20 almonds
    • ¾ cups of butter
    • ½ cup sugar
    • 1-½ cup all-purpose flour
    • 1 tsp. cardamom
    • ½ tsp. salt

    Instructions

    • Pour boiling water over almonds and soak while you work on the dough.
    • Cut butter into 1" pieces, add to a stand mixer, along with the sugar. Mix until thoroughly blended. Scrape down the sides of the bowl with a spatula.
    • Add the flour, cardamom, and salt into the sugar and butter mixture. Mix until everything is incorporated.
    • Place cookie dough on a piece of Saran wrap. Cover the dough with the plastic wrap and roll into a log. Chill the dough in the refrigerator for 30 minutes.
    • Pre-heat oven to 375-degrees F.
    • Using a pastry scraper, slice the chilled roll in half, then in quarters. Slice each quarter into five equal discs. Place discs on a parchment-lined cookie sheet.
    • Remove the skin off of the almonds, then pat them dry with the paper towels. Press one almond into the center of each cookie.
    • Bake for 20 minutes, or until the edges of the cookies are golden brown.

    Notes

    • In my cookbook, Mom's Authentic Assyrian Recipes, I recommend rolling the dough into a rope, and bringing the ends together, then adding an almond in the center. You can still choose to make them that way if you wish. However, since I published my book in 2008, I've come up with a better way.
    • The method I prefer now is forming the dough into a log. I then chill and slice the dough into discs. This method is not only easier but makes for a prettier and more uniform cookie!
    • Still another way of forming these cookies is to shape them into triangles. I suppose it’s a matter of preference. But personally, I prefer making them round.
    • Another variation that you might come across is adding ground almonds into the dough, giving the cookies an extra crunchy texture. If you decide to add ground almonds to the dough, you can skip the almond in the center.

    Nutrition

    Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 61mg | Fiber: 3g | Sugar: 5g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Assyrian Recipes

    • Chickpea Soup with Dumplings (Khimsa)
    • Mixed Vegetable Iraqi Dolma
    • Kotletai (Assyrian Hamburgers)
    • Assyrian Zucchini Stew with Beef or Lamb

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    1. Leslie Ratliff says

      June 16, 2022 at 5:05 pm

      I just made these cookies with a little twist for summer. I added orange rind and tgr tiniest bit of orange extract. So so good! Love this recipe. I will be making it again and again.

      Reply
      • Hilda Sterner says

        June 18, 2022 at 7:23 pm

        These are Kathy's favorite, with cardamom of course. I think adding orange zest sounds amazing!

        Reply
    2. Kelly Methey says

      March 29, 2021 at 3:51 pm

      5 stars
      These cookies are so good! I could eat the whole recipe BY. MY. SELF! They are that good! By the way, I prefer mine with tea...

      Reply
      • Hilda Sterner says

        March 29, 2021 at 5:40 pm

        I know, I never make them because when I do, I want to eat them all, and yes, with tea!

        Reply
    3. Kathy Fisher says

      April 24, 2020 at 9:23 am

      5 stars
      I can't stop making these cookies. There's just something about cardamom that puts me over the top. Why do they get better every time I make them? They're addictive. Fresh cardamom is essential in my opinion. And, it doesn't hurt to have an un
      blanched almond on top...I think almonds are Biblical. 🙂

      Reply
      • HildaSterner says

        April 24, 2020 at 11:00 am

        I have to agree with you, Kathy! They're my favorite cookie for a reason...

        Reply
    4. Kathy Fisher says

      December 19, 2019 at 3:38 pm

      5 stars
      مُمْتاز I just made these cookies. They turned out even better than I had hoped for. Perfect texture. The taste and flavor of cardamom brings back a flood of childhood memories. The cardamom sold in our grocery stores doesn't have the flavor of fresh cardamom still in the pods that I bought from Amazon. Besides, it's not easy to find in Montana. Thanks Hilda. You made my day. I should have made a double batch. They are disappearing way too fast and there's no one here beside me.

      Reply
      • HildaSterner says

        December 20, 2019 at 7:43 pm

        Thanks for taking the time to leave the review and so glad you liked the cookies. We seem to like the same foods, don't we?

        Reply

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