Azerbaijani Shortbread Cookies with Cardamom & Butter
Azeri Shortbread
Buttery Azerbaijani shortbread spiced with cardamom—crumbly, fragrant cookies perfect with tea.
Nutrition (per serving)
These Azerbaijani shortbread cookies are a little love letter to the tea tables of Baku—rich, buttery rounds perfumed with cardamom and finished with a whisper of powdered sugar or crushed pistachio. They’re simple to make, delightfully crumbly, and sing alongside a strong cup of black tea or coffee.
The dough is forgiving: a mix of flour and cornstarch keeps the texture tender, a single egg yolk adds silkiness, and a touch of cardamom gives the cookies their signature warm, floral note. Once you taste that first buttery bite, you’ll be reaching for the baking sheet again.
Ingredients
- All-purpose flour:3 cups
- Cornstarch:1/2 cup
- Powdered sugar (confectioners'):1/2 cup
- Unsalted butter, softened:1 cup
- Egg yolk:1 pieces
- Ground cardamom:1 tsp
- Vanilla extract:1 tsp
- Fine salt:1/2 tsp
- Lemon zest (optional):1 tsp
- Crushed pistachios or sesame seeds (for topping):1/4 cup
- Powdered sugar (for dusting, optional):1/4 cup
Instructions
-
Preheat the oven to 325°F and line two baking sheets with parchment paper.
-
In a medium bowl whisk together the flour, cornstarch, and salt until evenly combined.
-
In a large bowl, beat the softened butter and powdered sugar until light and fluffy, about 2–3 minutes. Beat in the egg yolk, vanilla, ground cardamom, and lemon zest if using.
-
Fold the dry ingredients into the butter mixture with a spatula until a soft dough forms. Do not overwork—stop when the dough holds together.
-
Turn the dough onto a lightly floured surface and shape into a disk. Roll the dough to about 1/4-inch thickness and use a 2-inch round cutter to cut cookies, re-rolling scraps once.
-
Place cookies on prepared sheets about 1 inch apart. Gently press a few crushed pistachios or sesame seeds into the centers if desired.
-
Bake for 12–15 minutes, until the edges are just beginning to color but the cookies remain pale. Rotate pans halfway through for even baking.
-
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if you like.
Tips & Notes
- Keep the butter soft but not melted—this gives the best crumbly texture.
- If the dough feels too soft to cut neatly, chill it 15–20 minutes before rolling.
- Use cornstarch for a tender, melt-in-your-mouth bite that distinguishes these from regular shortbread.
- Store in an airtight container at room temperature for up to 5 days or freeze baked cookies for longer storage.
