After my disappointment with the Red Velvet cupcakes, I knew this one would be a hit. I had made this as actual shortbread wedges years ago and people liked it. My gamble this time was how to make them bit-sized. I decided to bake it in a round pan and then, while it was still a bit warm, use a round cookie cutter to cut mini shortbreads for the tea party. It paid off and they were just the right size. I will definitely keep this recipe to use both as a true shortbread wedge as well as a cookie option.Cardamom Shortbread
1/2 c. butter, softened
1/4 c. sugar
1 c. quick-cooking rolled oats
1 t. vanilla
2/3 c. flour
1 t. ground cardamom
Preheat oven to 350ยบ. In a medium bowl, cream butter and sugar until fluffy. Stir in oats and vanilla. In a small bowl, sift together flour and cardamom. Add dry ingredients to creamed mixture. Stir until a soft dough forms. Press into a greased 8-inch round shortbread mold or a 9-inch round cake pan. Bake 25 to 30 minutes or until light brown. Cool in pan for 10 minutes. Loosen edges with a knife. Invert onto a cutting board. If necessary, tap edge of pan on cutting board. Cut warm shortbread into wedges. Cool completely. Store in an airtight container. Makes 6-8 servings.
1/4 c. sugar
1 c. quick-cooking rolled oats
1 t. vanilla
2/3 c. flour
1 t. ground cardamom
Preheat oven to 350ยบ. In a medium bowl, cream butter and sugar until fluffy. Stir in oats and vanilla. In a small bowl, sift together flour and cardamom. Add dry ingredients to creamed mixture. Stir until a soft dough forms. Press into a greased 8-inch round shortbread mold or a 9-inch round cake pan. Bake 25 to 30 minutes or until light brown. Cool in pan for 10 minutes. Loosen edges with a knife. Invert onto a cutting board. If necessary, tap edge of pan on cutting board. Cut warm shortbread into wedges. Cool completely. Store in an airtight container. Makes 6-8 servings.
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