Cardamom Semolina Shortbread Cookies

Cardamom Semolina Shortbread Cookies by

Cardamom is the Indian vanilla. It basically functions as a vanilla substitute in Indian cuisine. We use it in pretty much any sweet dish ranging from rice pudding to nut fudge to masala chai.

I love the flavor so much, I chew on cardamom pods in place of mints…I know I’m weird.  Don’t judge!  I have a method. I pop a whole pod into my mouth and enjoy the flavor and texture of the skin for a while. Then, I put a small crack in the pod and start to pull out the seeds one at a time. They are the prize! I love the spicy, minty, intense flavor that you get when chomping down on one of the little black seeds.

Last weekend, while trying to think of what to bake for a friend’s birthday, I had a craving for a cardamom. I found what sounded like the perfect recipe online.

Cardamom Semolina Shortbread Cookies by

As soon as I saw that the recipe had semolina in it, I was hooked. The semolina was the deciding factor. Semolina, or rava as we call it in Gujarati, is an incredibley versatile ingredient that has a delicious toothy texture and a flavor that is great in both sweet and savory foods.

All the ingredients sounded amazing on their own and I knew they would be perfect together.

Cardamom Semolina Shortbread Cookies by

Cardamom Semolina Shortbread Cookies

Cardamom Semolina Shortbread Cookies

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Course: Dessert
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 48
Calories: 65kcal


  • 1 1/2 cup + 2 tbsp All-purpose flour
  • 1/4 cup + 2 tbsp Semolina
  • 1 1/2 tsp ground cardamom
  • 2 sticks Butter softened
  • 3/4 cups + 2 tbsp Sugar
  • 1/8 tsp Salt
  • 1 Egg yolk
  • 1 tsp Amaretto


  • Whisk together flour, semolina and 1 1/4 tsp cardamom in a medium bowl.
  • In a large bowl, beat the butter, 1/2 cup + 2 tbsp sugar, and salt until it’s light and fluffy.
  • Beat in the egg yolk, mix well.
  • Use a spatula (or your hands) to fold in the flour until it’s just mixed. Add the Amaretto and mix.
  • Divide the dough in half.
  • Roll each dough half into a sheet of wax paper and form into a log. Twist up the edges and refrigerate.
  • Chill until the dough is firm and can be sliced easily. About 1 hour. (Can also be frozen for about 30 minutes.)
  • Preheat oven to 350 degrees. Mix the remaining sugar and cardamom and spread out onto a plate.
  • Slice the dough logs into 1/4 inch pieces.
  • Dip the top side of each cookie into the sugar mixture, and place on a baking sheet.
  • Bake 12-15 minutes.


Makes about 4 dozen cookies.


Serving: 1cookie | Calories: 65kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 40mg | Potassium: 8mg | Fiber: 1g | Sugar: 3g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

This recipe is adapted from a Food Network Recipe.  I halved the recipe because I didn’t need to make 8 dozen cookies.

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