This buttery shortbread is filled with warming spices. Serve with coffee or tea.
Tunisian Shortbread
3 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon salt
1 1/2 cups butter, at room temperature
1 1/4 cups powdered sugar
1 teaspoon vanilla
Zest of 1 orange
1-2 cups chocolate chips (optional)
Preheat oven to 325ºF.
In a medium bowl, whisk together the flour, cinnamon, cardamom, and salt. Set aside.
In a mixing bowl, cream together the butter, powdered sugar, vanilla, and orange zest. Add in the flour mixture. Mix slowly until a dough forms. Squeeze dough together with hands until the dough holds its shape. If it seems too crumbly, add a little bit of water, cream or milk.
Roll dough between 2 pieces of parchment parchment paper until to ½” thickness. Cut into 3-inch circles (or squares or rectangles) and place on baking sheet lined with parchment.
Bake 12-15 minutes until lightly browned on the bottom. Cool 5 minutes before transferring to cooling rack.
While cookies are cooling melt chocolate in a double boiler. Dip one corner of each cookie into the melted chocolate. Transfer to a tray lined with parchment paper until the chocolate sets and cookie is ready to be handle.