The crisp yet buttery texture of traditional shortbread is complemented by the marriage of peppery thyme, warm cardamom and bright, zesty citrus. Better make a double batch!
½ cup unsalted butter, softened
¼ cup organic cane sugar
1 tablespoon fresh orange juice
2 teaspoons organic dried thyme
½ teaspoon cardamom seeds, crushed
1 ¼ cups all-purpose organic flour
Preheat oven to 350' F
In a large bowl, cream together the butter and sugar until light and fluffy. Add the orange juice, thyme and cardamom; mix well. Gradually add the flour, mixing to incorporate and until a smooth ball forms. Divide dough in half and roll out to ¼ inch. Cut into rounds with a cookie cutter or the rim of a clean glass. Bake about 12 minutes, or until edges are lightly browned. Let cool completely before serving. Makes about 3 dozen cookies.