Shortbread Cookies

Directions:

1. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter and sugar for 2 to 3 minutes or until light in color.
2. Meanwhile, sift the flour. Gradually add the sifted flour to the butter, about one cup at a time, until all incorporated.
3. Zest the lemon into the dough, then add the cardamom and vanilla bourbon French salt. Mix just to combine.
4. Roll the dough into small balls, about ¾-inch in size. Place the dough a few inches apart on a parchment-lined sheet pan. (You will likely need several sheet pans, or plan to rotate them between baking).
5. Using your hands, the bottom of a glass, or a floured cookie stamp, press the shortbread into ¼-inch thick rounds directly on the sheet pan.
6. Transfer the sheet pans to the refrigerator to chill the cookies for at least 30 minutes or up to 1 hour before baking. This firms the butter in the cookies, which allows them to bake more evenly without puffing or spreading—especially important if you stamped the cookies.
7. Meanwhile, preheat the oven to 350-degrees Fahrenheit (or 180-degrees Celsius).
8. Bake the chilled cookies for 12 to 15 minutes, or until slightly golden around the edges. Allow to cool on the cookie sheet for a few minutes before transferring to a cooling rack. Let cool completely before enjoying.