Tuesday, December 5, 2017

Cardamom Shortbreads #ChristmasCookies

December always means Christmas cookies. Lots and lots of Christmas cookies. I was excited to see that Ellen at Family Around the Table was organizing a week-long event surrounding cookies. She has also created a giveway from one of our event sponsors. More on that soon! For now, I hope you enjoy the recipes my fellow bloggers have shared to celebrate the cookie season. Get baking!

Wednesday's Cookie Tray


  • 10 T butter
  • 1/2 C packed organic brown sugar
  • 1 t ground cardamom
  • 1 t fennel pollen (if you don't have fennel pollen, you can use 2 t cardmom instead)
  • 1 egg, beaten
  • 1-1/2 C flour
  • 1/4 C finely ground cornmeal
  • granulated sugar, for rolling
  • ground cardamom, for rolling
  • fennel pollen, for rolling, if using
  • sea salt, for topping

Preheat the oven to 375 degrees F. Beat the butter and sugar until fluffy. Stir in cardamom and fennel pollen (if using) until well combined. Beat in the egg, then carefully fold in the flour.

Roll the dough into a long cylinder. Flatten the cylinder into a rectangular shape, pressing granulated sugar, cardamom, and fennel pollen, if using, into the sides. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice.

Using a sharp knife, cut the dough cylinder widthwise into 1/4" slices and place, slightly apart, on the baking sheets. Sprinkle with large flakes of sea salt and bake for 15-18 minutes until slightly browned. Transfer to a wire rack to cool completely.


  1. I have a feeling your kitchen elf was in on this recipe.

  2. Another lovely cookie recipe - I can almost smell them baking. What fantastic flavors.