Cardamom Shortbread Wedges

Enjoy these glazed cardamom cookies with a hint of almond - cut into bars for a delicious crumbly treat!

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Servings 32

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ingredients 12
Prep Time 40 min
Total Time 1 hr 10 min

Ingredients

: COOKIES

1/3: cup sugar

1: cup butter or margarine, softened

2 1/2: cups All Purpose or Unbleached Flour

1: to 3 teaspoons cardamom

1: teaspoon vanilla

1/4: teaspoon almond extract

: GLAZE

1: cup powdered sugar

1/4: teaspoon vanilla

1/8: teaspoon almond extract

1: to 3 tablespoons milk

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Directions

1 Heat oven to 350°F. Line two 9-inch pie pans with aluminum foil so foil extends over sides of pans; spray foil with nonstick cooking spray. In large bowl, beat sugar and butter until light and fluffy. Lightly spoon flour into measuring cup; level off. Stir in flour and remaining cookie ingredients; mixwell. Dough will be crumbly. Divide dough in half; press in bottom of lined pans.
2 Bake at 350°F. for 18 to 22 minutes or until light golden brown. Cool in pan l0 minutes; remove cookies from pan by lifting foil. Cut each shortbread into 16 wedges while warm; run knife around edge of pan to loosen.
3 In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cooled cookies. Carefully remove from pan. Store in loosely covered container.