Saturday, May 5, 2012

Cardamom Shortbread Cookies

So I have finally made another recipe from Tatiana's Table. Being low on time and energy, I picked these cookies as they seemed quick and easy to make (and I couldn't predict how long my baby boy would lie quietly in his rocker). I started with a bit of trepidation, having been disappointed by my last few attempts. I was pleasantly surprised that the directions were very straight forward and the cookies themselves were very easy to make (the only minor challenge was pressing the dough evenly into the pan with my fingers - it might've been better if I rolled it out with a pin and then pressed it).

The house smelled absolutely delicious while the cookies were baking in the oven. Even my three-year-old daughter inquired as soon as she entered the house, "Have you made cookies?"

Everything was going too well until I started making the glaze. I have always used a different glaze recipe for shortbread cookies that I have made in the past and never had a problem. I think there might've been something not quite right with the quantities because I had to keep adding icing sugar to make it less liquid. The recipe specified for 2-3 tablespoons of milk. In a hurry, I added almost three tablespoons which was way too much. Even after adding numerous spoons of icing sugar, the glaze was watery and frothy and took forever to set.

The end result? My first batch (which turned out thicker) tasted more like shortbread rather than the crispier second batch which my husband preferred. I didn't mind either although I much prefer the other shortbread recipe that I have used and always got good reviews. These cookies were not as sweet by themselves but were sweetened by the glaze which made them taste not quite right. Of course, some people might prefer them that way. I think I'll stick to my original recipe.

Husband: 3/5
Wife: 3/5