Orange Cardamom Shortbread Wedges

orange cardamom shortbread wedges
64
6 Reviews
Orange and cardamom flavors are complimentary in this Scandinavian shortbread cookie recipe.
20 min
Prep Time
1:50
Total Time
32 shortbread wedges

Ingredients

Shortbread

1 cup
Land O Lakes® Unsalted Butter, softened
1/2 cup
sugar
2 teaspoons
freshly grated orange zest
1 teaspoon
vanilla
2 1/2 cups
all-purpose flour
1 teaspoon
ground cardamom

Glaze

1/2 cup
orange marmalade, melted

Directions

  1. Heat oven to 350°F. 
  2. Combine butter, sugar, orange zest, and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and cardamom; beat at low speed until mixture resembles coarse crumbs.
  3. Press mixture evenly into 2 (9-inch) ungreased round baking pans. Bake 20-25 minutes or until edges are light golden brown. Cool 10 minutes. Immediately cut each into 16 wedges. Cool in pans 1 hour.
  4. Lightly brush shortbread with melted orange marmalade. Remove from pans.

Recipe Tips

Nutrition Facts (1 shortbread wedge)

Calories
110
Cholesterol
15mg
Carbohydrates
14g
Protein
1g
Fat
6g
Sodium
0mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

These were really lovely. I made them at Christmas time. Next time I might add a little bit more cardamom. Also, I sprinkled chopped pistachios on the tips--I thought the green would be a nice contrast to the golden orange and go well with the middle-eastern flavors in the cookies. Yum!

Rating

Brought in to a group picnic and the cookies were very well received. They are great even without a glaze. Very easy. I use fresh ground cardamon.

Rating

Easy to make and a "refreshing" cookie. Make sure the marmalade is melted to a thin consistancy, so it covers both pans of shortbread.

Rating

My kids even loved this! It turned out perfect.

Rating

I made these for a Christmas Party. It is more of an adult taste. The adults liked it the kids avoided it.

Rating

Before cooking pierce all over with a fork and when cutting use a pizza cutter for cleaner slices. This recipe is my mothers favorite and when I visit I always bring this for tea time.

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