Cardamom Shortbread Wedges

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

  • prep time 40 min
  • total time 1 hr 10 min
  • ingredients 12
  • servings 32

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie
    Calories
    110
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    60mg
    60%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    0g
    0%
      Sugars
    6g
    6%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1 Starch; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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