Introducing the most delectable and addictive treat of the season- Cardamom Shortbread Cookies Dipped in Chocolate and Almonds! This combination of warm and aromatic spices, smooth and rich chocolate and crunchy and nutty almonds will tantalize your taste buds with each bite. The shortbread cookies are buttery, and crisp, and offer a delicate sweetness that is perfectly balanced with the bold flavors of cardamom and chocolate. Despite their impressive taste, these cookies are surprisingly easy to mix up and will quickly become your go-to treat for any occasion. Serve them with coffee, tea, or a nightcap for the ultimate indulgence. Get ready to fall in love with these cardamom shortbread cookies!
Shortbread Cookie Base Recipe
This shortbread cookie base recipe is super easy and very versatile. The dough recipe is the base of several of my favorite cookies. Orange, cranberry, and Pistachio Shortbread Cookies, Earl Grey Shortbread Cookies, and Jalapeno Lime Shortbread Cookies are all variations of the same butter and flakey shortbread cookie dough base.
Ingredient Notes:
- Cardamom: This warm and aromatic spice adds a unique and exotic flavor to the shortbread cookies. Cardamom is commonly used in Middle Eastern and Indian cuisines and can be found in both ground and whole seed form. For this recipe, ground cardamom is used for ease and convenience.
- Powdered Sugar: Also known as confectioners' sugar, this fine-textured sugar provides a delicate sweetness to the cookies. Powdered sugar is used in place of granulated sugar in this recipe to create a smooth and uniform texture.
- Butter: As the main fat in this recipe, butter is essential for creating a tender and flaky shortbread cookie. Be sure to use unsalted butter and allow it to come to room temperature before using to ensure easy mixing and a creamy texture.
- Flour: The all-purpose flour provides structure to the cookie dough and is a staple in most baked goods. Make sure to measure the flour correctly, as too much flour can result in a dense and dry cookie.
- Chocolate: The smooth and rich chocolate dip provides a decadent contrast to the delicate shortbread cookies. For this recipe, chocolate chips are used for ease and convenience but feel free to use chopped chocolate if desired. Use high-quality chocolate for the best flavor and appearance. If you are a sucker for chocolate cookies like me you might want to try these Chocolate Chocolate Chip Cookies and Dark Chocolate Chip Cookies (with chocolate chunks).
- Almonds: The chopped almonds add a crunchy texture and nutty flavor to the cookies. Almonds are a popular ingredient in baked goods and pair well with both cardamom and chocolate. Toast the almonds before using them for an even nuttier flavor.
Instructions
Preheat the oven to 350. In a stand mixer combine the soft butter, vanilla, and sugar until just combined. In a separate bowl, mix together the flour, salt, and cardamom then add the flour mixture to the butter and sugar. Mix on low speed until the dough starts to come together.
Dump the dough onto a surface dusted with flour. Shape the dough into a log and tightly wrap it in plastic. The dough will be crumbly. Place the dough in the refrigerator for 1 hour. Once the dough is chilled, cut the log into ½ inch slices and place the disks on the cookie sheet. Cook in the oven for 14-16 minutes.
While the cookies are cooling, microwave the chocolate chips in 30-second intervals. After each time in the microwave, fully stir the chocolate. Keep microwaving the chocolate until it is smooth and shiny.
Dip the cookies in the chocolate and then the chopped almonds. Place the cookies on parchment paper until the chocolate sets.
And there you have it! A delicious twist on the classic sugar cookie that is sure to impress. The warm spices of cardamom combined with the rich, smooth chocolate dip and crunchy almonds make for a treat that is both sweet and spicy, making these cookies perfect for any occasion. Enjoy!
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Cardamom Shortbread Cookies Dipped in Chocolate
Equipment
- 2 bowls
- cookie sheet
- parchment paper
Ingredients
- 10 tablespoon butter at room temperature
- ½ cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1½ teaspoon Cardamom
- 1½ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ cup of chopped almonds Chocolate Almond Dip
- ½ cup chocolate chip Chocolate Almond Dip
Instructions
- Preheat the oven to 350.
- In a stand mixer combine the soft butter, vanilla, and sugar until just combined.
- In a separate bowl, mix together the flour, salt, and cardamom then add the flour mixture to the butter and sugar.
- Mix on low speed until the dough starts to come together.
- Dump the dough onto a surface dusted with flour.
- Shape the dough into a log and tightly wrap it in plastic.
- Place the dough in the refrigerator for 1 hour. Once the dough is chilled, cut the log into ½ inch slices and place the disks on the cookie sheet.
- Cook in the oven for 14-16 minutes.
- While the cookies are cooling, microwave the chocolate chips in 30-second intervals.
- After each time in the microwave, fully stir the chocolate. Keep microwaving the chocolate until it is smooth and shiny.
- Dip the cookies in the chocolate and then the chopped almonds. Place the cookies on parchment paper until the chocolate sets.
