Cardamom Shortbread

I brought these cookies to our church fellowship dinner last night and Kim really liked them. They are not the really sweet kind of shortbread; more the melt-in-your-mouth buttery kind. Perfect with a nice, hot cup of Earl Grey/Irish Breakfast blend! I think I'll put them on the menu at my Tea House.


1/3 cup sugar
1 cup butter
2 1/2 cups flour
2 teaspoons cardamom
1 teaspoon vanilla
1/4 teaspoon almond extract

Preheat oven to 350 degrees. Line 9 X 13 inch pan with foil so it extends over the sides. Spray foil with non-stick spray.

In a large bowl, combine sugar and butter and beat until light and fluffy. Add all remaining ingredients and mix well. Dough will be crumbly. Press into the bottom of the foil-lined pan.

Bake for 24 minutes or until light golden brown. Cool in pan for 10 minutes. Cut shortbread while warm and remove from pan by lifting foil. Cool completely (about 15 minutes).

If preferred, you can make the dough in two 9 inch pie pans and cut into wedges. You may need to shorten the baking time by a few minutes.