Molasses & cardamom shortbread
Winter cookies inspired by Alison Roman's salted butter and chocolate chunk shortbread (aka "the cookies").
Molasses & cardamom shortbread
Makes ~30 cookies
2 sticks salted butter, cold, cubed
1/2 cup granulated sugar (100 grams)
3 tablespoons molasses (60 grams)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (300 grams)
1/2 teaspoon ground cardamom
~1/2 cup Demerara or turbinado sugar, for rolling1
Beat butter and granulated sugar in a stand mixer on medium speed for 1 minute. Scrape the sides of the bowl as needed.
Add molasses and vanilla extract to the mixer and beat until combined and fluffy about 2 minutes.
In a separate bowl, whisk together the dry ingredients: flour and cardamom.
Add the flour and cardamom mixture to the bowl of the mixer and beat on medium-low just briefly until dough begins to form - about 30 seconds. It will look crumbly at first and then quickly become more cohesive. Gently work in any remaining dry bits with your hands.
Form dough into two logs, using plastic wrap to help you. After logs are formed, gently roll the dough in Demerara sugar, then place back into plastic wrap.
Refrigerate until firm enough to slice, at least 1 hour.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Slice cookies about 1 cm thick and place them on a baking tray, about 1 inch apart.2 These cookies do not spread much in the oven.
Bake for about 12 minutes, or until bottoms are lightly golden brown.
Let cool on the baking sheet for a few minutes before transferring them to a wire rack.
Use granulated sugar if you don’t have these!
Roll the dough as you’re cutting it to make more perfect circles.