Cardamom semolina shortbread cookies

Cardamom semolina shortbread cookies1/2 C. (1 stick 4 oz. 100 g) butter
1/2 C. (50 gr) powdered sugar
3/4 C. (100 gr) AP flour
3/4 C. (100 gr) semolina flour
1/8 tsp. salt
1 tsp. baking powder
1 tsp. cardamom
1 tbsp. milk or cream, if needed

Preheat oven at 160 C (320 F). Line two baking sheets with Silpat or parchment paper.
In a bowl, mix the butter and sugar until well combined. Add the flour, semolina, salt, and baking powder to the butter-sugar mixture and mix it together. Add the cardamom and mix until it forms a soft dough. If though does not quite come together, add 1 tbsp. milk or cream.
Shape into small balls of approx. 1 inch each. Place these dough balls on the baking trays leaving enough space between. They will only spread a little.
Bake for 18-20 minutes, or until bottom starts to brown a bit – cookies will still feel soft on top, don’t over bake.
Take out of oven and allow to cool completely. When completely cool, store in an airtight container.

Recipe adapted from


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