|
|
Foodgeek: |
Anonymous
|
Rating: |
 |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1/2 cup softened butter
1/4 cup sugar
1 cup quick-cooking oats
1 tsp. vanilla extract
2/3 cup flour
1 tsp. ground cardamom
|
Directions:
|
Preheat oven to 350°F. In medium bowl, cream butter and sugar until fluffy. Stir in oats and vanilla. In small bowl, sift together flour and cardamom. Add dry ingredients to creamed mixture; stir until soft dough forms. Press into greased 8" round shortbread mold or 9-inch round cake pan. Bake 25-30 minutes, until light brown.
Cool in pan 10 minutes; loosen edges with knife. Invert onto cutting board. If necessary, tap edge of pan on cutting board. Cut warm shortbread into wedges. Cool completely. Store in airtight container.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
