Ingredients
Filling
- 1 1/2 cups unsalted butter, room temperature
- 3/4 cup sugar
- 4 cups all-purpose flour, sifted
- 1 lemon, zested
- 1/2 tsp ground cardamom
- 1/2 tsp Ballerina Farm Vanilla Bourbon Salt
Directions
- Preheat your oven to 350 F.
- Cream together the butter and sugar until light in color, about 2-3 minutes.
- Add in your flour, little by little, about one cup at a time until all incorporated. Finish the dough with the lemon zest, cardamom and Vanilla Bourbon Salt.
- Roll the dough into small balls, about 3/4 inch in size. Flour your stamps and the lightly flour your shortbread dough balls so the stamps don’t stick to your dough. Stamp on a parchment-lined cookie sheet until all the cookies have been stamped and the impression is made clearly on the top.
- Place the now stamped, uncooked cookies, in the fridge or freezer to set, about 30 minutes to an hour. This will help your dough harden and bake more evenly so as not to puff up or spread out and ruin the impression made with the stamp.
- Bake for 12-15 minutes, or until slightly golden around the edges. Let cool on a cookie sheet.
- To make shortbread sandwiches, place a tsp of jam, jelly or chocolate hazelnut spread on the bottom of one cookie and sandwich another on top.
- Enjoy!
Note: Due to the delicate nature of these ceramic cookie stamps, they do not work with many baking recipes such as pie crust, sugar cookie dough, chocolate chip cookie dough, etc… Please refer to our Shortbread Cookie Recipe to create cookies that are showcased in the image listed. If using your own recipe, avoid any leavening agents, as rising can melt away the intricate designs. Experiment with different flours to find what works best—higher-gluten flours tend to preserve the details more beautifully.
