These cardamom shortbread cookies are supremely tender and flavorful. With this recipe, you’ll get a soft, buttery shortbread cookie infused with the rich aroma of ground cardamom.
Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, cream the butter and shortening together on medium speed for 1-2 minutes.
Add the confectioners' sugar, vanilla, cardamom, and salt. Beat on medium-low speed just until combined.
Add the flour and beat on the lowest speed just until no visible streaks of flour remain.
Shape the dough into a ball and flatten into a disk. Wrap the disk tightly in plastic wrap and refrigerate for 30-60 minutes, until the dough is firm enough to roll out.
Preheat the oven to 350°F. Line 3 baking sheets with parchment paper or a silicone mat.
Lightly flour the work surface and roll the dough to a little less than 1/2-inch thickness. Use cookie cutters to cut desired shapes. (I used 1 and 1/2-inch fluted round cookie cutters.)
Place the cookies 1 inch apart on the baking sheets. Refrigerate for 30 minutes.
Bake 1 sheet at a time for 8-10 minutes, until lightly browned around the edges and center is just set.
Cool cookies on the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
To prevent spreading, the cookies should be cold when entering the oven. Don't try to rush things by not chilling the dough or the cutout cookies!
Don't roll the cookies too thin or they may spread! Aim for 1/3 to 1/2-inch thickness.