Cardamom Semolina Shortbread Cookies

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Cardamom is the vanilla of Indian. 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.

Cardamom Semolina Shortbread Cookies by Indiaphile.info

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.

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 incredibly 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 Indiaphile.info
Cardamom Semolina Shortbread Cookies

Cardamom Semolina Shortbread Cookies

Puja Thomas-Patel
The bit of semolina with the herbal warmth of cardamom
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 48
Calories 65 kcal

Ingredients
  

  • 1 ½ cup + 2 tbsp All-purpose flour
  • ¼ cup + 2 tbsp Semolina
  • 1 ½ tsp ground cardamom
  • 2 sticks Butter softened
  • ¾ cups + 2 tbsp Sugar
  • tsp Salt
  • 1 Egg yolk
  • 1 tsp Amaretto

Instructions
 

  • 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.

Notes

Makes about 4 dozen cookies.

Nutrition

Serving: 1cookieCalories: 65kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 40mgPotassium: 8mgFiber: 1gSugar: 3gVitamin A: 123IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword cardamom, semolina
Tried this recipe?Let us know how it was!

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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