Laurie Ellen's cardamom shortbread from Good Things - Recipes and Rituals to Share with the People You Love (page 417) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for noyaux extract.

  • Jane on May 13, 2026

    Cute cookie. Easy to make - roll dough into a log and slice off the cookies. Makes a lot but can freeze logs for future cookies. I served them with the Passion fruit parfait from the same book.

  • Abchmiel on January 12, 2026

    These turned out wonderfully— Kerry gold/european butter is a must. They came out the perfect level of soft and crispy. I used ground cardamom because I couldn’t find fresh and in retrospect I would’ve double the amount called for in fresh.

  • breadenthusiast on October 09, 2025

    I very much enjoy the cardamom flavour and the sugar is a nice addition. The process was more involved than how I normally bake shortbread. The texture was a bit different than what I'm used to: they had more of snap and were a bit crunchier, and less crumbly and rich. Personally I prefer the texture of a simple butter/sugar/flour shortbread, but I will definitely try adding cardamom to my usual recipe in the future.

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