Title: Cardamom Shortbread
Categories: Cookie
Yield: 1 Batch
| 1/2 | c | Butter; softened |
| 1/4 | c | Sugar |
| 1 | c | Oats; quick-cooking |
| 1 | ts | Extract, vanilla |
| 2/3 | c | Flour |
| 1 | ts | Cardamom, ground |
Preheat oven to 350 F. In medium bowl, cream butter and sugar until
fluffy. Stir in oats and vanilla. In small bowl, sift together flour and
cardamom. Add dry ingredients to creamed mixture; stir until soft dough
forms. Press into greased 8" round shortbread mold or 9" round cake pan.
Bake 25-30 minutes, until light brown. Cool in pan 10 minutes; loosen
edges with knife. Invert onto cutting board. If necessary, tap edge of pan
on cutting board. Cut warm shortbread into wedges. Cool completely. Store
in airtight container.