Cardamom Shortbread Cookies (Shakar Lama)

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!

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.

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.

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.

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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

Author: Hilda Sterner

Ingredients

• ▢ 20 almonds
• ▢ ¾ cups of butter
• ▢ ½ cup sugar
• ▢ 1-½ cup all-purpose flour
• ▢ 1 teaspoon cardamom
• ▢ ½ teaspoon 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

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