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.
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.
Ingredients
- 20 almonds
- 3/4 cups of butter
- 1/2 cup sugar
- 1-1/2 cup all-purpose flour
- 1 tsp. cardamom
- 1/2 tsp. salt
Recipe 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 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.
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.
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.
What to serve with 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.
You may also enjoy the following recipes: Vegan Shortbread Cookies, Caramel Apples, The Best Biscotti Recipe, and Caramel Apple pie.
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Cardamom Shortbread Cookies (Shakar Lama)
Ingredients
- 20 almonds
- 3/4 cups of butter
- 1/2 cup sugar
- 1-1/2 cup all-purpose flour
- 1 tsp. cardamom
- 1/2 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.
HildaSterner says
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?
Kathy Fisher says
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.