Cardamom Shortbread Cookies (Shakar Lama)
Melt in your mouth sugar cookies, with the delicious addition of cardamom.
Servings: 22 cookies
Calories: 110kcal
Equipment
Ingredients
- 20 almonds (blanched and peeled)
- ¾ cups unsalted butter (room temperature)
- ½ cup granulated sugar
- 1½ cup all-purpose flour
- 2 teaspoon ground cardamom
- ½ teaspoon sea salt
Instructions
- Slice butter into 1″ pieces, add to a stand mixer, along with sugar. Mix with a paddle attachment until thoroughly blended. Scrape down the sides of the bowl with a spatula as needed.
- Add flour, cardamom, and salt to the bowl. Mix until the ingredients are incorporated.
- Spoon cookie batter into a large ziplock bag or Saran wrap and roll into a log. Chill the dough in the fridge for a minimum of 30 minutes.
Pre-heat oven to 350°F
- Using a pastry scraper, slice the chilled dough in half, then in quarters. Slice each quarter into five to 6 equal discs. Place discs on a parchment-lined baking sheet.
- Press one almond into the center of each cookie. Bake for 13-15 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. Either way will work!
- Another way to make Ghraybeh is with powdered sugar instead of granulated sugar. Try it both ways and see which you prefer!
- Many Ghraybeh recipes include the addition of rose water or orange blossom water. I prefer my cookies without.
- If you notice the cookies spread too much after baking, just add ¼ cup of extra flour to the remaining batter, chill, and bake.
Nutrition
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 103mg | Fiber: 0.4g | Sugar: 5g
