Cardamom shortbread cookies are a delightful Ayurvedic treat, perfect for balancing Vata energy during the cooler, windier seasons. Made with warming cardamom, these cookies bring comfort and grounding to the body and mind. The buttery texture and subtle sweetness help soothe Vata's natural dryness, while the aromatic spice enhances digestion and supports overall well-being. Enjoy these nourishing cookies with a cup of herbal tea for a cozy, mindful moment during Vata season.
Ingredients:
- 2 sticks butter softened to room temperature (organic, unsalted sweet cream if possible)
- 1/2 cup powdered sugar (again, try to find evaporated cane juice; you can also take turbinado and blend it up in your coffee grinder or high-power mixer to powder it)
- 2 1/2 cups flour
- 1/2 cup pecans broken into bits
- 1 tsp cardamom
- 3-5 strands saffron
- 1 tsp water
- Unsweetened coconut flakes to garnish
Directions:
- Preheat your oven to 350 degrees and prepare your cookie sheet
- Crush the saffron and let it soak in the water
- Cream the butter and sugar together until nice and fluffy
- Slowly add in the cardamom and saffron water to the butter mixture and combine thoroughly
- Once the butter is nice and creamy, slowly begin to add in the flour, a little at a time. Gently fold in the pecans until they are well incorporated
- The mixture will be a little soft, but don't worry
- Take a little dough at a time and roll it into a ball, then pat it slightly flat
- Sprinkle some coconut flakes onto the tops of all the cookies--make sure that they are on the cookie pretty well so they don't flake off in the baking process
- Bake for 14-17 minutes until they are nice and golden brown
