Cardamom Shortbread Cookies with Orange Glaze

Step 1

If using fresh cardamom, grind pods into a fine powder.

Step 2

Beat butter, sugar, on low speed until the sugar is incorporated, and then increase to medium speed and continue to beat until creamed, about 30 seconds. Scrape the sides.

Step 3

Add the flour and cardamom and mix on low speed until the dough comes together in medium-sized chunks and you do not see any flour streaks in the bowl. Do not overmix.

Step 4

Press the dough together using a spatula or your hands, then turn onto a sheet of plastic wrap. Use the plastic wrap to help shape the dough into a disk. Wrap tightly with the plastic wrap and refrigerate for 30 minutes.

Step 5

Preheat oven to 325 and line a baking sheet with parchment paper.

Step 6

Remove dough from the refrigerator. Unwrap the dough and place it between two sheets of parchment paper. Roll 1/2-inch thick, then cut out with cookie cutters. Place the cookies onto a parchment-lined plate and put in the freezer for 10-15 minutes.

Step 7

Transfer the dough onto your baking sheet and bake for 20-22 minutes, or until very lightly golden. Remove from the oven and cool for 5 minutes in the pan, then remove to a cooling rack to cool completely.

Step 8

Once the cookies have cooled, mix together 1 cup of powdered confectioner's sugar along with the orange juice and milk, until smooth.

Step 9

Dip the cookies, top side-down, into the glaze. Then remove and turn top-side up. Sprinkle with zest, if desired. Set on a plate or cooling rack until the glaze has set.