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 naivecookcooks.com

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