INGREDIENTS

INSTRUCTIONS

MAKES 32 COOKIES LACTO
These melt-in-the-mouth treats are flavored with cardamom, an aromatic
spice with a spicy-sweet flavor. Be sure to use fresh cardamom-it
makes a world of difference.
In heavy-duty mixer, or large bowl with sturdy hand beater, cream
sugar and butter until light and fluffy.
In medium bowl, sift together flours, cardamom and salt. Add in
batches to sugar-butter mixture, mixing to blend.
Turn dough out on lightly floured surface and knead briefly. Divide
dough into four pieces. Wrap each piece in plastic wrap and
refrigerate for about 1 hour. (At this point, dough may be
refrigerated overnight, then softened at room temperature for about 2
hours until pliable enough to roll.)
Preheat oven to 350 degrees.
Remove and unwrap one piece of dough from refrigerator. On lightly
floured wax paper, roll dough into 9-inch circle. Lift wax paper and
turn shortbread over onto ungreased cookie sheet. Divide dough into 8
pie-shaped wedges by pricking through it in straight lines with tines
of fork.
Bake until shortbread is golden and edges are lightly brown, about 20
minutes. Remove from oven and, using a sharp knife, cut through
perforations. Let shortbread cool on pan set on wire rack for 5
minutes. Separate cookies and transfer to wire racks to cool
completely. (Store cookies in airtight container at cool room
temperature up to 1 week.)
PER COOKIE: 120 CAL.; 1GPROT.; 6G TOTAL FAT (3G SAT. FAT); 15G CARB.;
16MG CHOL.; 99MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 40
Converted by MM_Buster v2.0l.

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