There is nothing I love more than the simplicity of a shortbread cookie, where I can really appreciate the buttery flavor and hint of salt. Here, I’ve added a bit of cardamom for a bit of warmth, but you can omit it, if you’d prefer.

To fancify the cookies, I bake them in a shortbread mold, yielding a generous, thick cookie, with an intricate pattern. Enjoy with a cup of tea. 


Directions:

Preheat the oven to 300°F standard / 275°F convection oven. Grease the shortbread mold with a baking spray that contains flour. Use a pastry brush to get into the details of the pan to ensure they’re well coated.

In a stand mixer fitted with a paddle attachment, beat the butter, sugar, cardamom and salt, until light and fluffy, about 3-4 minutes. Add the vanilla extract and beat to combine. Add the flour and beat until the dough begins to clump together. 

Place the dough into the pan and spread it in an even layer, pressing firmly to imprint into the designs. Use a mini rolling pin or back of measuring cup if needed. Then, with a bench scraper, drag across the dough and smooth out any bumps on top. Prick the surface of the dough all over with a fork. 

Bake until the dough looks dry and golden on top, about 30 minutes. Lower the oven to 275°F standard / 250°F convection oven and bake another 20 minutes to further cook the interior. Remove from the oven and let cool in the pan for 10 minutes. 

Use a paring knife to loosen the edges of the cookie. Place a cutting board over the pan and invert onto the board. Immediately cut into squares along the designated lines. Transfer to a wire rack and let cool completely.