* PLUS Refrigeration Time: 60 minutes, Baking Time: 10 minutes
2 1/4 cups
In a small bowl, using a fork, stir flour with cardamom, ginger, cinnamon and salt until blended. In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until fluffy and well blended, from 3 to 4 minutes. Beat in lemon peel, if using. Gradually beat in flour mixture, a third at a time, beating just until blended. Form into a disc, wrap in plastic wrap, then refrigerate until dough is firm enough to roll out, about 1 hour.
Preheat oven to 350F (180C). Lightly coat baking sheets with vegetable oil or non-stick cooking spray. Using a rolling pin, roll dough about 1/4 inch (0.5 cm) thick between sheets of wax paper. Using your favourite cookie cutters, preferably no larger than 2 inches (5 cm) wide, cut out cookies. Place on baking sheets, about 1 inch (2.5 cm) apart. Bake in centre of 350F (180C) oven until edges start to brown, from 10 to 12 minutes. Remove to a rack to cool. Store cookies in an airtight container in a cool place for up to 2 weeks or freeze for up to 3 months.
Nutrition (per serving)
Liven up your traditional shortbread with island spices.