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 ¾ inch in size. Using the Ceramic Cookie Stamps, 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 teaspoon of your favorite Farm Spread on the bottom of one cookie and sandwich another on top.
