For every day of the month of December the Toronto Star publishes a cookie recipe. One that caught my eye was the Curry coriander shorties. After much deliberation over Facebook, I decided to take out the curry and coriander spices and sub in cardamom powder. Yummyy! (BTW, this recipe adaptation took place in December 2009 in California).
2 tsp cardamom powder
1-3/4 cup all-purpose flour
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar (the second time I made these, I used agave nectar…they were good, but not as sweet)
1 tsp each: pure vanilla extract, salt
Mix together the flour and cardamom powder.
In large bowl using rubber spatula, beat butter, sugar, vanilla and salt until well blended. Blend in flour mixture.
Spread dough into a 9″ spring form pan. Bake in a preheated 350F oven for 10-15 minutes or until edges are lightly browned.
Cool for 5 minutes and then cut into triangles.