Ingredients
Equipment
Method
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, ground sumac, ground cardamom, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten the dough into a disk about 1 inch thick.
- Roll out the dough to about ½ inch thick. Use cookie cutters to cut out shapes or simply slice the dough into squares.
- Place the cut-out cookies onto the prepared baking sheet. Sprinkle the tops with granulated sugar.
- Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your Sumac and Cardamom Shortbread with tea or coffee!
Notes
These cookies can be stored in an airtight container for up to a week. You can also try adding chopped nuts or dried fruits for extra texture.