Here’s a delightful sweet recipe that makes a perfect gift too!

Cardamom Shortbread, dipped in Chocolate
Author: adapted from Sweat Peas and Saffron
  • •1 cup unsalted butter, room temperature
  • •½ cup granulated sugar
  • •1 tsp vanilla extract
  • •¾ tsp ground cardamom
  • •2 cups all purpose flour {250g}
  • •1 cup chocolate chips (white or milk is chocolate preferred, but semi-sweet can work as well)
  • •½ tsp shortening
  • •⅓ cup salted pistachios, shelled and coarsely chopped (optional)
  1. Pre-heat the oven to 350°F. Line a 9X9 inch pan with parchment paper and then set aside.
  2. Cream together the butter and sugar using an electric mixer on medium-high for a full minute. Mix until light and fluffy.
  3. Add in the vanilla extract and ground cardamom and mix. Add the flour, mixing on medium-high until completely combined. Approximately another full minute.
  4. Press the dough into the prepared pan, and bake until lightly golden, 25-30 minutes.
  5. Immediately cut into bars or shapes. Allow to cool completely.
  6. Once cookies are cooled, melt the chocolate with the shortening in a double boiler. Stir frequently. Dip the bars into the chocolate and shake to remove excess chocolate.
  7. Place the cookies on a wire rack and sprinkle with salted pistachios, if desired. Allow to set around one hour.